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A ` , J O A Q U I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TEXAS ROADHOUSE#703, 2422 NAGLEE RD,TRACY 95304 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Observed personal items in food prep and food storage areas (phone at ledge above fryer and purse at <br /> dry goods storage rack). Maintain personal items in a separate designated area. Correct today. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor sink at the warewashing area has popped out of the floor. Re-position and secure the floor sink <br /> to be flush with the finished floor. Correct by 2 weeks. <br /> The tile in the bar has missing/deteriorated grout. Re-grout tile by 1 month. <br /> A ceiling panel above the warewashing area is open. Close off ceiling today. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jimmy Nieves Expiration Date:October 21,2021 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Bev Air--38.00°F bar hand sink--100.00°F <br /> pulled pork--hot hold--180.00°F bacon crumbles--135.00°F <br /> beef--breading station--40.00°F steak--41.00°F <br /> fish--breading station--38.00°F 1 door Randell--38.00°F <br /> 2 door steak case--37.00°F mashed potatoes--171.00°F <br /> 3 door Victory prep--38.00°F 3 door Bev Air--bar--32.00°F <br /> salmon--40.00°F shredded cheese--41.00°F <br /> sliced tomatoes--41.00°F diced tomatoes--salad prep--43.00°F-- <br /> ribs--43.00°F--* beer/bar walk-in--39.00°F <br /> 2 comp prep sinks--120.00°F chicken--41.00°F <br /> hard boiled egg--salad prep--44.00°F--* meat walk-in cooler--41.00°F <br /> pulled pork--out of oven--200.00°F restroom hand sinks--100.00°F <br /> steak--medium rare--120.00°F--prior to out to customer. large walk-in--39.00°F <br /> Cooked longer re-checked temp: 145F <br /> FA0017922 PR0526473 SCO01 02/08/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />