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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 10:55 am <br /> Time Out: 11:21 am <br /> Crtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TK Date: 06/27/2022 <br /> Address: 238 W GRANT LINE RD ,TRACY 95376 <br /> Requestor: TRACY LEARNING CENTER Telephone: (209)290-0511 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085433 <br /> Inspection Type: 061 -CONSULTATION <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Obtain pump style hand soap for the hand sink in the kitchen. Correct prior to food service. <br /> Obtain a dispenser for the paper towels at the kitchen hand sink. Correct prior to food service. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(1)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain chlorine sanitizer test strips prior to food service. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Obtain a bucket to store chlorine sanitizer wiping cloths. Correct prior to food service. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sink-- 104.00°F 1 comp hand sink in kitchen--115.00°F <br /> NOTES <br /> Site visit to permit facility <br /> SR0085433 SC061 06/27/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />