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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 10.49 am <br /> Time Out: 11:51 am <br /> Food Program Official Inspection Report <br /> Name of Facility: IHOP#1708 Date: 12/01/2023 <br /> Address: 3120 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: SEVENTEEN O EIGHT COMPANY Telephone: (209)839-8701 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A few 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the food at the 2 door Atosa prep is 44-47F. Maintain potentially hazardous food at 41 F or <br /> 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the hand sink at the dish pit is 64-74F.The hot water at the hand sink at the server <br /> galley is 79F. Increase the hot water at these hand sinks to the range of 100F(minimum)and 108F(maximum). Correct <br /> ASAP. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nicole Pereira Expiration Date: May 11,2028 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0007363 PR0506353 SCO01 12/01/2023 <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 />