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°• Environmental Health Department �. �J r� SHAWN t 7Y - L. Y ttlir_ ' CaUNTY— GreolneSS grows her, , Time In: 12-57 pm Time Out: 2:01 om Food Program Official Inspection Report Name of Facility: THE STATION ON CENTRAL LLC Date: 11/16/2023 Address: 600 N CENTRAL AVE, TRACY 95376 Owner/Operator: THE STATION ON CENTRAL LLC Telephone: (209)321-5434 Program Element: 1625-RESTAURANT/BAR 51-100 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/30/2023 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:MAJOR: Food at hot hold is less than 135F(chicken breasts, ribs, and mashed potatoes at the hot hold cabinet). Once food is cooked to proper temperature, maintain hot food at 135F or above. Reheat these food items to 165F prior to service to customers. Correct immediately. MINOR:The walk-in cooler(basement)is 47F and the 1 door Galanz is 50F(ranch dressing cups at this unit are 49F). Maintain refrigeration and potentially hazardous food at 41 F or below. Correct today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:MAJOR:The bar dishmachine is not dispensing the proper level of sanitizer at the final rinse(ran machine 4 times: less than 10-25ppm CI). Repair this machine to provide 50ppm Cl (minimum)at the final rinse. The kitchen dishmachine may be used until the bar dishmachine is repaired to proper(or manual warewashing may occur at the 3-comp sink:wash, rinse, sanitize at 100ppm Cl or 200ppm Quat minimum, air dry. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #1 Demonstration of Knowledge OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/209-616-3025). All other persons shall obtain the 3 year Food Handler Card within 30 days. Maintain copies on site and accessible. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). FA0012494 PR0516183 SCO01 11/16/2023 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD