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J <br /> Environmental Health Department <br /> A N 0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows here. <br /> Food Program Official Inspection Report <br /> Name of Facility:TRACY USD-JOINT UNION HIGH Date: 10/14/2025 <br /> Address: 315 E ELEVENTH ST,TRACY 95376 <br /> Owner/Operator: TRACY UNIFIED SCHOOL DISTRICT Telephone: (209)830-3200 <br /> Program Element: 1632- EXEMPT FOOD <br /> Inspection Type: Routine Reinspection on or after: <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 <br /> closure of the food facility. <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is some build-up on the right side of the floor of the walk-in cooler(under the produce rack). Clean and <br /> sanitize area today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All <br /> floor surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is <br /> easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in <br /> original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br /> (d), 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Melissa Sucrese Expiration Date:10/23/2028 <br /> Warewash Chlorine(Cl): ppm Heat: 170 °F Water/Hot Water Ware Sink Temp: 122 °F <br /> Quaternary Ammonia(QA):400 ppm Hand Sink Temp: 100 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sink--90°Fahrenheit Warmer 6-air--163°Fahrenheit <br /> cheese sticks at Warmer 5--155°Fahrenheit chipotle ranch at Ref 5--39°Fahrenheit <br /> Ref 5--45°Fahrenheit--defrost cycle teriyaki chicken--144°Fahrenheit <br /> rice--153°Fahrenheit hamburger--152°Fahrenheit <br /> Warmer 4-air--141°Fahrenheit spicy chicken at Warmer 3--154°Fahrenheit <br /> Ref 6--39°Fahrenheit veggie burger--159°Fahrenheit <br /> cheese sticks--out of oven--186°Fahrenheit Ref 8--34°Fahrenheit <br /> Ref 7--410 Fahrenheit 2 door True prep--40°Fahrenheit <br /> Ref 2--39°Fahrenheit Warmer 1 -air--163°Fahrenheit <br /> walk-in cooler--410 Fahrenheit Ref 9--34°Fahrenheit <br /> Ref 10--31°Fahrenheit Ref 3--41°Fahrenheit <br /> Ref 4--41°Fahrenheit food prep sinks--120°Fahrenheit--1 comp&2 comp <br /> PRO161541 10/14/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />