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Environmental Health Department <br />Time In: <br />11:34 am <br />11:08 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 601-9132 Owner/Operator: DIAB, FAROUK <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 25432 S SCHULTE Rd, TRACY 95377 <br />Date: 05/16/2023Name of Facility: WIENERSCHNITZEL l#827 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The 5 year Food Safety Certificate is needed. Per Mananger, she is waiting on the certificate. When the <br />certificate is received, provide a copy to Kadeanne Linhares by e-mail or text (klinhares@sjgov.org / 209-616-3025). <br />One employee on site this date does not have the 3 year Food Handler Card. Have employee obtain the Food Handler Card <br />within 30 days. Maintain a copy on site and accessible. <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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: A wiping cloth bucket is not set up. Store wiping cloths in a bucket with a sanitizing solution of 200 ppm <br />Quat (minimum). Correct today. <br />Corrected on site to 400 ppm Quat. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 /> 400 <br /> 129 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022408 PR0539115 SC001 05/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD