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Environmental Health Department <br />Time In: <br /> 2:32 pm <br /> 1:17 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: VALLEY FOODS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3718 N TRACY Blvd, TRACY 95304 <br />Date: 08/07/2023Name of Facility: DENNY'S <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Cold food at certain units is warmer than 41F (units are in defrost cycle at time of inspection). Maintain <br />refrigeration units and cold food at 41F 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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The hood and kitchen light sheaths have dripping grease. Degrease, clean and sanitize the light sheaths <br />by 1 week. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <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 /> 100 <br /> 400 <br /> 130 <br /> 120 <br />Karen Lopez July 14, 2028 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />steak -- 43.00º F gravy -- 153.00º F <br />2 door salad prep -- 51.00º F -- unit in defrost cantalope @ salad prep -- 43.00º F <br />food prep sink -- 125.00º F 1 door/2 drawer cold prep -- 51.00º F -- unit in defrost <br />hot cheese -- 147.00º F hard boiled egg -- 49.00º F <br />wait staff station 2 door -- 41.00º F pico de gallo -- 46.00º F <br />mac & cheese -- 44.00º F walk-in cooler -- 38.00º F <br />1 door egg cooler -- 46.00º F sausage links -- 135.00º F <br />restroom hand sinks -- 100.00º F salad prep -- 55.00º F -- unit in defrost <br />1 door/4 drawer -- 58.00º F -- unit in defrost raw shell eggs -- 43.00º F -- 42-43F <br />2 door Delfield pie case -- 41.00º F shredded cheese @ salad prep -- 47.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003041 PR0161134 SC001 08/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD