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Environmental Health Department <br />Facility Name and Address: ISABEL'S CAFE, 245 E ELEVENTH ST, TRACY 95376 <br />Food Program Official Inspection Report <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: A quat sanitizer is in use at the 3-comp sink (sani-tabs). Obtain quat sanitizer test strips (0-400ppm Quat) <br />by 1 week. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: A wiping cloth bucket is not set up . Maintain wiping cloths in a sanitizing solution (100ppm Cl or 200ppm <br />Quat minimum) in between uses. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The left compartment of the 3-comp sink is leaking water from the drain pipe. Repair the leak at the 3-comp <br />sink by 2 weeks. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as <br />required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local <br />plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good <br />repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other <br />purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br />Chlorine (Cl): <br />Name on Food Safety Certificate Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />200 100 <br />120 <br />6/3/2030Sokkhim Ros <br />2 door Valpro -- 40º Fahrenheit 1 comp food prep sink -- 120º Fahrenheit <br />mop sink -- 120º Fahrenheit sausage patty -- 28º Fahrenheit <br />turkey -- 38º Fahrenheit 3 door Atosa prep -- 40º Fahrenheit <br />2 door Valpro prep -- 37º Fahrenheit provolone cheese -- 41º Fahrenheit <br />2 door M3 -- 49º Fahrenheit strawberry boba jellies -- M3 -- 49º Fahrenheit <br />restroom hand sink -- 100º Fahrenheit 2 door True -- 39º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0522659 11/04/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD