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Environmental Health Department <br />Time In: <br />10:03 am <br /> 9:39 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 832-0271 Owner/Operator: CLOVER HOTEL PARTNERS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 811 W CLOVER RD, TRACY 95376 <br />Date: 10/17/2022Name of Facility: BEST WESTERN HOTEL <br />Food Program Official Inspection Report <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 within 60 days. Once obtained, provide a copy <br />to Kadeanne Linhares (klinhares@sjgov.org / 209-616-3025). REPEAT VIOLATION <br />All other food service staff shall obtain the 3 year Food Handler Card within 30 days. Maintain copies on site and accessible. <br />REPEAT VIOLATION <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 1 door MaxxCold refrigerator is 49F (hard boiled eggs at the unit are also 49F). Reduce the <br />temperature of the unit and food to 41F or 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 125 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />milk -- 47.00º F 1 door GE -- 41.00º F <br />scrambled eggs -- 157.00º F restroom hand sink -- 100.00º F <br />1 door Caravell -- 23.00º F 1 door MaxxCold -- 49.00º F <br />bacon -- 137.00º F hardboiled eggs at 1 door MaxxCold -- 49.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0005832 PR0526547 SC001 10/17/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD