Laserfiche WebLink
°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greoln@SS grows hem Time In: 127 pm <br /> Time Out: 1:55 om <br /> Food Program Official Inspection Report <br /> Name of Facility: DE AFGHANAN Date: 12/13/2022 <br /> Address: 2712 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: DE AFGHANAN COMPANY INC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 any sanitizer(ran the machine 3 times: Oppm Cl/Oppm Cl/Oppm Cl <br /> /0 ppm Cl). Do not use the dishmachine until the sanitizer level at the final rinse is at 50 ppm Cl (minimum). <br /> At the time of the inspection,the dish machine had two buckets of rinse aid: blue liquid connected (no sanitizer bucket: <br /> yellow liquid).When on site, one of the buckets of rinse aid was replaced with a bucket of sanitizer. The sanitizer line was <br /> primed until the blue liquid was gone from the line. The machine was run multiple times again and the sanitizer level at the <br /> machine is still 0 ppm Cl. <br /> NOTE: The sanitizer level of the drain water(mid-cycle at the floor sink) is 50ppm Cl, but the residual sanitizer level at the <br /> end of the cycle remains Oppm Cl. <br /> Contact your service person and repair the machine to proper function. Provide a copy of the repair invoice/report to <br /> inspection by 2 weeks: Kadeanne Linhares klinhares@sjgov.org/209-616-3025. <br /> All dishes, utensils, equipment shall continued to be washed at the 3 comp sink using the manual ware washing procedure: <br /> wash, rinse, sanitize(100 ppm Cl), 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 0 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 /> No Temperature Data Collected <br /> NOTES <br /> FA0018780 PR0527713 SC333 12/13/2022 <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 />