Laserfiche WebLink
°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y Time In: 9:34 am <br /> tl1r_ —COUNTY— <br /> Time Out: 10:15 am <br /> <, ` Greotrless grows he: . . <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AZHAR HALAL MARKET&GRILL Date: 10/26/2023 <br /> Address: 2179 W GRANT LINE RD ,TRACY 95377 <br /> Requestor: MOHAMMAD IDRESS AMIRI,AZHAR HALAL RESTAURANT Telephone: (209)834-5800 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087315 <br /> Inspection Type: 061 -CONSULTATION <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org) <br /> All other employees shall obtain the 3 year Food Handler Card within 30 days. Maintain copies of employee's Food Handler <br /> Cards 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dishmachine is not operating properly. Repair the dishmachine to proper function (50ppm Cl at the <br /> final rinse). <br /> Until the dishmachine is restored to proper function, all dishes, utensils, and equipment must be washed manually at the <br /> 3-comp sink in the meat department:wash, rinse, sanitize, air dry. Correct today. <br /> Recommendation: have a service person come out for repairs. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed 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 /> 3 door Traulsen--41.00°F walk-in cooler--38.00°F <br /> hand sinks--100.00°F 3 door True freezer--3.30°F <br /> 3 door True prep--37.00°F 1 comp food prep sink--135.00°F <br /> FA0014943 SR0087315 SC061 10/26/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />