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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greolness grows he, . . Time In: 1200p <br /> Time Out: 12:53 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WEST VALLEY AUTO SERVICE Date: 04/25/2024 <br /> Address: 2615 W GRANT LINE RD, TRACY 953049409 <br /> Owner/Operator: VIKAS C. PATEL Telephone: (415)572-4837 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/09/2024 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The soap dispenser and paper towel dispenser at the Krispy Krunchy Chicken hand sink are empty. <br /> The paper towel dispenser has been removed at the 3-comp sink.A roll of paper towels is available nearby. <br /> There is no pump style soap dispenser at the 3-comp sink. <br /> Provide dispensers where needed and refill empty dispensers. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Some of the hot food at hot hold is less than 135F. Per employee, it has been out for"around 3 hours" <br /> and in 15 minutes, new food will be prepared. Maintain hot food at 135F or above(unless time as a temperature control is <br /> being used). If time as a temperature control is being used, a time and temperature log must be maintained daily. Food may <br /> be out of temperature for only 4 hours(for example: chicken strips come out of the fryer at 9am...any unsold chicken strips <br /> shall be discarded by 1 pm). <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer dispenser at the 3-comp sink is not dispensing any sanitizer. Immediately repair the <br /> sanitizer dispenser to proper function to dispense Quat sanitizer of 200ppm Quat minimum. <br /> Corrected on site to 400ppm Quat. <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 /> FA0015806 PR0523391 SCO01 04/25/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />