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Environmental Health Department <br />Time In: <br /> 2:05 pm <br /> 1:15 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: JUNIORS DOWNTOWN LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 939 CENTRAL AVE, TRACY 95376 <br />Date: 12/14/2022Name of Facility: JUNIORS DOWNTOWN LLC <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The dish machine sanitizer level at the final rinse is 0 ppm Cl (ran twice). <br />The jug of sanitizer was empty. The jug of sanitizer was replaced, the sanitizer line primed and the sanitizer level is <br />corrected to 50-100 ppm Cl. <br />Recommendation: check the machine daily (at opening) to ensure the dish machine sanitizer level is 50 ppm Cl (minimum). <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3 door US prep (air) is 44F. Reduce the temperature of this unit 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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: The ice scoop is being stored inside the ice of the ice machine. Store the ice scoop on the interior hook <br />or in a cleanable container in between uses. Correct today. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <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 /> 0 <br /> 200 <br /> 120 <br /> 100 <br />Billy Jordan January 21, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003241 PR0161522 SC001 12/14/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD