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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> GreolneSS grows he, . Timeln: 1119am <br /> Time Out: 11:52 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MAGELLANS RESTAURANT Date: 10/05/2023 <br /> Address: 15 E SIXTH ST, TRACY 95376 <br /> Owner/Operator: MAGELLAN, TOMAS Telephone: (209)629-5235 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing adequate sanitizer. Machine was run twice: 0 ppm Cl/25ppm Cl. <br /> Repair the machine to provide 50 ppm Cl (minimum)at the final rinse. Use the manual warewashing procedure at the <br /> 3-comp sink until the dish machine is repaired (wash, rinse, sanitize at 100ppm Cl, air dry). <br /> Provide proof of correction to inspector: klinhares@sjgov.org/209-616-3025 <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Continental prep(salad)is 45F. Blue cheese salad dressing at this unit is 45F. Maintain <br /> refrigeration and potentially hazardous food at 41 F 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tomas Magalhaes Expiration Date: February 19,2027 <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Continental--41.00°F 1 door Continental--35.00°F <br /> 2 door Continental prep--45.00°F 1 door Arctic Air--40.00°F <br /> 2 door Bev Air--40.00°F 3 door Continental keg cooler--35.00°F <br /> capers--40.00°F restroom hand sink--105.00°F <br /> 2 door cooler(stairwell)--38.00°F 2 door Turbo Air prep--41.00°F <br /> tartar sauce--40.00°F blue cheese dressing--45.00°F <br /> FA0002913 PRO161514 SCO01 10/05/2023 <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 />