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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY- <br /> Greol less grows he . . Time In: 1:30 pm <br /> Time Out: 2:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: 80 PERCENT WHAT YOU EAT Date: 10/07/2020 <br /> Address: 2229 TRACY BLVD,TRACY 95376 <br /> Owner/Operator: SANDOVAL, LOUISE&FORNI, JASMINE Telephone: (209)831-9858 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door Turbo Air M3 is 49-50F(air temp is 50F/just open for delivery&pickles at unit are 49F)and <br /> the 1 door Kratos prep is 45F(re-checked from 47F). Maintain refrigeration units and 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Louise Sandoval Expiration Date:April 09,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> ground turkey-cooling--131.00°F 2 door True @ dining room--39.00°F <br /> 2 door Turbo Air--36.00°F 2 door True @ kitchen--39.00°F <br /> 1 door Kratos prep--47.00°F--Re-check 45F 2 door Silver King prep--52.00°F--all non-phf produce <br /> pickles at 1 door Turbo Air M3--49.00°F 1 door Turbo Air M3--50.00°F--Unit was just open for delivery <br /> grilled chicken-cooling--87.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Quat/test strips are available <br /> ***Hot water heater was tripped at the start of the inspection. Owner is on site and is aware of an electrical issue. Electrician is <br /> scheduled to come out. Hot water heated up following resetting the breaker. Instruct all employees that hot water shall be <br /> used for all warewashing (120F minimum)and hand washing (100F)at all times. If these temperatures a\cannot be met, the <br /> facility must close until hot water is restored.— <br /> No signature obtained/COVID-19 <br /> FA0004595 PR0500086 SCO01 10/07/2020 <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 />