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Environmental Health Department <br />Time In: <br /> 1:13 pm <br />12:21 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 612-1625 Owner/Operator: JOHN OH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 49 W TENTH St, TRACY 95376 <br />Date: 04/17/2023Name of Facility: THE COMMONS <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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: The small fryers are not under the hood completely. Move the small fryers to the right until they are <br />within the hood by 6 inches. <br />Per owner, he will remove these fryers from use. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <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 /> 120 <br /> 100 <br />John Oh September 24, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />bacon -- 37.00º F bar 3 door Turbo Air -- 27.00º F <br />walk-in cooler -- 40.00º F 3-comp sink -- 120.00º F <br />bar 2 door Turbo Air -- 40.00º F bar 3 comp sink -- 121.00º F <br />4 drawer True -- 41.00º F macaroni -- 36.00º F <br />2 doo Turbo Air prep -- 35.00º F 1 comp food prep sink -- 120.00º F <br />restroom hand sinks (x2) -- 103.00º F bar hand sink -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022302 PR0538827 SC001 04/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD