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SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 11:53 am <br /> - rT <br /> Time Out: 12:25 pm <br /> <1 Greotrless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: HALAL JOINT Date: 03/20/2023 <br /> Address: 3200 N NAGLEE RD ,TRACY 95304 <br /> Requestor: AHMAD RAMIN, HALAL JOINT Telephone: <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086490 <br /> Inspection Type: 061 -CONSULTATION <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 1 door reach-in (front counter)is 46F. Food at this unit is 46-47F. Decrease the temperature of this <br /> unit and cold food to 41 F 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rishad Razzada Expiration Date:October 21,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 125°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Delfield--34.00°F rice--210.00°F <br /> 1 comp food prep sink--124.00°F sliced tomato--38.00°F <br /> salami--41.00°F tzatziki sauce--40.00°F <br /> 1 door Everest prep--41.00°F hot dog at 1 door reach-in--47.00°F <br /> shredded cheese--41.00°F 1 door reach-in(front counter)--46.00°F <br /> chicken at 1 door reach-in--46.00°F chicken--163.00°F <br /> gyro meat--163.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Cl/Cl sanitizer test strips are available <br /> Ownership change effective 10-1-2022 <br /> OK to permit as a 1613 once the annual permit fee is paid ($350). Please pay by 3 business days. <br /> No signature obtained. <br /> FA0007284 SR0086490 SC061 03/20/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />