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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> GreolneSS grows he . . Time In: 12:18 pm <br /> Time Out: 12:55 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TRACY HARBOUR FISH &CHIPS Date: 07/05/2022 <br /> Address: 557 W CLOVER RD, TRACY 95376 <br /> Owner/Operator: ROBLES, LUISITO Telephone: (209)835-0666 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:A 5 year Food Safety Certificate is not available. One person shall obtain the 5 year Food Safety <br /> Certificate within 60 days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/ <br /> 209-616-3025). <br /> Training was taken and completed. Has the exam been taken and passed? If so, please provide a copy of the certificate. <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 air temp of the 2 door Dukers prep at Aloha Poke is 43F(chicken at this unit is 45F). The air temp of <br /> the 1 door Kenmore(countertop)is 47F(ranch dressing at this unit is 43F). Maintain refrigeration and cold food at 41 F or <br /> below. Correct today. <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: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> teriyaki chicken at hot hold--167.00°F 2 door Dukers prep at Aloha Poke--43.00°F--air temp <br /> ranch dressing at 1 door Kenmore--43.00°F 3 door Atosa--41.00°F <br /> raw chicken at 2 door Dukers prep at Aloha Poke--45.00°F rice--135.00°F <br /> 3 door True--40.00°F 1 door Kenmore--41.00°F <br /> fish-out of oil--205.00°F 1 door Kenmore--47.00°F--counter top unit <br /> FA0020489 PR0535534 SCO01 07/05/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />