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Environmental Health Department <br />Time In: <br /> 1:41 pm <br /> 1:03 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 769-0242 Owner/Operator: HUSSEIN, MOHAMMAD <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2439 NAGLEE RD, TRACY 95304 <br />Date: 12/19/2022Name of Facility: YAFA HUMMUS INC <br />Food Program Official Inspection Report <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: Food Handler Cards for employees on site this date are not available. E-mail employee's Food Handler <br />Cards to Kadeanne Linhares (klinhares@sjgov.org) by 30 days. <br />Maintain Food Handler Cards 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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Both chlorine and quat sanitizers are available, but sanitizer test strips are needed. Obtain sanitizer test <br />strips (for both types of sanitizers: if both types of sanitizers are used for food contact surfaces) 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: The wiping cloth bucket lacks any detectable sanitizer. Both chlorine and quat sanitizers are available. <br />Store the wiping cloths in a sanitizer solution of 100 ppm Cl (minimum) or 200 ppm Quat (minimum). 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 />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 /> 120 <br /> 120 <br />Afeef Hussein October 27, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022626 PR0539542 SC001 12/19/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD