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SANOAQU I N Environmental Health Department <br /> COU NI T Y IY Time In: 2:21 pm <br /> Time Out: 3:00 pm <br /> Grtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AFC SUSHI @ SAFEWAY#2600 Date: 06/14/2022 <br /> Address: 1801 W ELEVENTH ST , TRACY 95376 <br /> Requestor: GRAHAM MITLYNG, YUMMI SUSHI Telephone: (214)578-3730 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085360 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, provide a copy to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Hobart reach-in is 47F. Per AFC operators, it is not used to store any potentially hazardous <br /> foods (phfs). If the new operator plans to use this unit for phfs, ensure the unit can store food at 41 F or below. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Peking pork at hot hold-- 143.00°F rice at hot hold--143.00°F <br /> 2 door Traulsen--39.00°F 2 door sushi case--41.00°F--re-checked from 47F <br /> 2 door Traulsen-left--41.00°F walk-in cooler--41.00°F <br /> broccoli beef at hot hold--147.00°F 2 door Traulsen-right--35.00°F <br /> 2 door Hobart--47.00°F chow mein at hot hold--157.00°F <br /> NOTES <br /> sushi rice 3.9 pH/pH test strips and pH probe are available <br /> Change of ownership effective 6-26-22 <br /> FA0017612 SR0085360 SC061 06/14/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />