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Time In: 11.30 am <br /> Time Out: 12:15 pm <br /> �P.RMW O San Joaquin County <br /> Environmental Health Department <br /> N: :< <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �.. �P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 9�1i0Ra <br /> Food Program Official Inspection Report <br /> Name of Facility: FOSTERS OLD FASHION FREEZE Date: 09/29/2017 <br /> Address: 28 E GRANT LINE RD, TRACY 95376 <br /> Owner/Operator: VALDEZ, JESSICA Telephone: <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 turbo air 2 door prep ref is not cold enough at 46 F. Decrease temperature to 41 F or lower by 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The correct sanitizer strips are not available. Provide the correct ones for quat sanitizer by 2 days. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jessica Valdez Expiration Date:June 16,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> turbo air 2 door prep--46.00°F 2 door prep near fryers--41.00°F <br /> chili--135.00°F walk-in--39.00°F <br /> NOTES <br /> No comment entered. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: eva Cruz, manager <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0003108 PRO161061 SCO01 09/29/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />