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Environmental Health Department <br />Time In: <br /> 1:30 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: KAUR, ARVINDER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3226 W GRANT LINE RD, TRACY 95304 <br />Date: 08/21/2023Name of Facility: SOURDOUGH & CO <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: Two employees on site this date lack the 3 year Food Handler Card. Have employees obtain the 3 year <br />Food Handler Card within 30 days. Maintain copies 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. Maintain wiping cloths in a sanitizing solution in between uses (200 <br />ppm Quat minimum). Correct today. <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 /> 120 <br /> 100 <br />Arvinder Kaur May 26, 2028 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />veggie soup -- 166.00º F clam chowder -- 148.00º F <br />back of the house 2 door Kelvinator -- 41.00º F 2 door Kelvinator prep - right -- 35.00º F <br />back of the house 1 door Kelvinator -- 38.00º F 2 door Kelvinator prep - back bar right -- 36.00º F <br />restroom hand sink -- 100.00º F 2 door Kelvinator prep - back bar left -- 40.00º F <br />turkey -- 38.00º F coleslaw -- 39.00º F <br />2 door Kelvinator prep - left -- 33.00º F brisket -- 37.00º F <br />cholula chicken -- 38.00º F diced chicken -- 35.00º F <br />diced tomatoes -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0027468 PR0548129 SC001 08/21/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD