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Environmental Health Department <br />Time In: <br />12:30 pm <br />11:55 am <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (347) 935-0930 Owner/Operator: SINGH, BIKAR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1401 W ELEVENTH ST, TRACY 95376 <br />Date: 12/16/2022Name of Facility: TRACY SPICE & SWEETS <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door Bev Air reach-in is 49F (radish in unit is 46F) and the 2 door True at the front counter is 47F. <br />Decrease the temperature of these units 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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The samosas are 108F. Per owner, they were cooked one hour ago. If samosas are not kept hot at 135F <br />(or above), then time as a temperature control shall be used. Maintain documentation daily (for example, if samosas are <br />cooked/fried at 11am, then any unsold samosas shall be discarded at 3pm). Begin maintaining documentation/records <br />today. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the 3-comp sink and the 1 comp food prep sink is 111F. Increase the hot water <br />temperature to 120F minimum today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <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 /> 111 <br /> 108 <br />Bikar Singh August 04, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013751 PR0518189 SC001 12/16/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD