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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greol less grows he,, Time In: 1.14 pm <br /> Time Out: 2:04 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PURGATORY CRAFT BEER AND WHISKEY Date: 04/17/2023 <br /> Address: 31 W TENTH ST,TRACY 95376 <br /> Owner/Operator: QUIGLEY, MAX S Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/01/2023 <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 MAJOR <br /> OBSERVATIONS:MAJOR: Food is being parfried. The chicken wings are 53-82F. The chicken bites are 52F. Both trays of <br /> chicken are sitting out at room temperature(not being kept hot or kept cold). Maintain chicken either hot(at 135F after <br /> proper cooking temperature)or cold (at 41 F or below). <br /> Time as a temperature control may be used, but records/documentation must be maintained. For example:the chicken was <br /> cooked to a minimum of 165F at 11 am.This chicken will not be kept hot or cold.Any remaining chicken at 3pm MUST be <br /> discarded. <br /> MINOR:The 2 door True prep unit on the left is 45F. Maintain refrigeration at 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A Food Safety Certificate(also called the Food Manager)is needed. Obtain by 60 days. Once obtained, <br /> provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/209-616-3025). <br /> Repeat violation. <br /> Food Handler Cards for employees on site are not available. Maintain employee's 3 year Food Handler Cards on site and <br /> accessible. If an employee is new, or if an employee lacks the 3 year Food Handler Card, it shall be obtained within 30 days. <br /> Repeat violation. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0022235 PR0538729 SCO01 04/17/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />