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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 1227pm <br /> Time Out: 12:39 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GRANT LINE SHELL Date: 05/30/2023 <br /> Address: 2375 W GRANT LINE RD, TRACY 95376 <br /> Owner/Operator: RADC ENTERPRISES INC Telephone: (909)394-4728 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:The nacho cheese&chili at the dispenser is 106F. Maintain hot food at 135F or above. The unit is <br /> plugged in at time of inspection. No sign is posted stating the dispenser is out of order. <br /> Dispenser unplugged and product discarded. Dispenser removed from the counter.A new unit arrived today. <br /> Ensure the product is 135F(minimum)prior to offering product for sale to customers. <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:One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, provide a copy <br /> to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/209-616-3025). <br /> Per Manager, she has completed the course. She is awaiting the proctored exam. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> nacho cheese/chili dispenser--106.00°F <br /> FA0003076 PRO163122 SC333 05/30/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />