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SAN J O + Q U I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE UPPER ROOM, 130 W ELEVENTH ST, TRACY 95376 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The kitchen (cooking area)wiping cloth bucket lacks any detectable sanitizer. Store wiping cloths in a <br /> sanitizer of 200ppm Quat minimum. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The linoleum floor in the kitchen (food prep/warewashing area)continues to deteriorate. Replace the <br /> flooring in this area with an approved material by 1 year.There shall be a minimum cove of 3/8"at the juncture of the wall <br /> and the floor. Rubber or vinyl top set base is not permitted in this area. <br /> The overhead pipes in the cooking area have dripping grease. De-grease, clean and sanitize by 1 week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Bev Air--37.00°F chicken--40.00°F <br /> steam table water--184.00°F 1 door Atosa--35.00°F <br /> 3 door Avantco prep--40.00°F queso--121.00°F--water added to steam table <br /> restroom hand sinks(x2)--100.00°F mashed potatoes--151.00°F <br /> 3 door Micromatic keg cooler--33.00°F walk-in cooler--40.00°F <br /> 1 comp food prep sink--120.00°F 3 door keg cooler--41.00°F <br /> 1 door True--23.00°F black beans--121.00°F--water added to steam table <br /> hard boiled egg--39.00°F <br /> NOTES <br /> wiping cloth bucket Quat sanitizer not detected/Quat and Cl sanitizer test strips are needed <br /> No signature obtained <br /> report typed in the office 4:26p-4:43p <br /> FA0006572 PR0505144 SCO01 03/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />