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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> GreolneSS grows he, Time In: 9.58 am <br /> Time Out: 10:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: FOUR CORNERS RESTAURANT Date: 06/28/2022 <br /> Address: 7509 W LINNE RD, TRACY 95304 <br /> Owner/Operator: REICH, GARY Telephone: (209)836-4035 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/18/2022 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing sanitizer at the final rinse(ran the machine three times: Oppm Cl/0 <br /> ppm Cl/0 ppm CI). Discontinue the use of the dish machine until the sanitizer level is at 50ppm Cl (minimum). <br /> Ware washing shall occur at the 3 comp sink using the manual ware wash procedure:wash, rinse, sanitize, air dry. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Handler Cards for the employees on site are not available. Maintain employee's Food Handler <br /> Cards on site and accessible. Correct by re-inspection. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket backs any detectable sanitizer. Maintain wiping cloths in a sanitizing solution of <br /> 100 ppm Cl (minimum)or 200 ppm Quat(minimum). Correct today. <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: Hailey Reich Expiration Date:January 12,2027 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 129°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FA0003211 PRO161459 SCO01 06/28/2022 <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 />