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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FOOD MAXX#490, 1950 W ELEVENTH ST, TRACY 95376 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The Meat Dept. lacks quat sanitizer test strips. Obtain quat sanitizer test strips by 1 week. <br /> Corrected on site: borrowed from another Dept. (Produce) <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:The toilet paper in the men's restroom is not being stored in a dispenser. Properly store the toilet paper <br /> in a dispenser. Correct ASAP. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gabriela Vazquez Expiration Date: November 07,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> party tray bunker--31.00°F herbs/celery--41.00°F <br /> cut fruit--41.00°F Lunchables--38.00°F <br /> pork--39.00°F chorizo/queso fresco--40.00°F <br /> deli meat--36.00°F bagged salad--37.00°F <br /> mop sink--120.00°F potato salad 35.00°F <br /> gelatin bunker--34.00°F dairy bunker 36.00°F <br /> hot links bunker--36.00°F salmon 36.00°F <br /> 3-comp sinks: Bakery,Meat, Produce 120.00°F poultry -31.00°F <br /> bacon/sausage--36.00°F dairy walk-in cooler--44.00°F <br /> biscuits--33.00°F juice/kombucha--35.00°F <br /> cream cheese--38.00°F rice pudding--40.00°F <br /> restroom hand sinks--100.00°F beef--37.00°F <br /> produce walk-in--43.00°F rotisserie chicken--135.00°F <br /> poultry bunker--40.00°F yogurt--32.00°F <br /> meat walk-in--35.00°F chicken bunker--35.00°F <br /> 6 door Quice&champagne)--41.00°F <br /> NOTES <br /> FA0002980 PRO163321 SCO01 08/28/2023 <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 />