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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 9:47 am <br /> Time Out: 10:26 am <br /> Food Program Official Inspection Report <br /> Name of Facility: YUMMI SUSHI @ SAFEWAY#2600 Date: 08/12/2022 <br /> Address: 1801 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: GBC FOOD SERVICES LLC Telephone: (214)578-8730 <br /> Program Element: 1612-FOOD EST<500 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/26/2022 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The chicken&green beans out of the wok were 122F. Improper re-heating of food. Previously cooked <br /> food (the chicken)shall be re-heated to 165F(minimum). Correct immediately. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 4 two door refrigerators have an air temperature of 55F(food in these units is 44-48F). Maintain <br /> refrigeration and potentially hazardous food at 41 F or below. Correct today. <br /> Food moved from these units to the walk-in cooler. <br /> WO#26009663 <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: Van M Zathang Expiration Date: November 10,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0017612 PR0526025 SCO01 08/12/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />