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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DONNIE'S, 3242 W GRANT LINE RD,TRACY 95304 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Maintain the most recent health inspection report on site and <br /> accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Roderick Biton Expiration Date: February 17,2021 <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 /> chicken at 4 drawer--46.00°F 3 door keg--41.00°F <br /> hand sink at back of house--106.00°F walk-in--41.00°F <br /> shredded cheese at prep--64.00°F 3 door True prep(air temp)--64.00°F--re-check 60F <br /> 2nd re-check 59F <br /> hand sink at Front of House--77.00°F sliced cheese at 4 drawer--41.00°F <br /> beef at 4 drawer--48.00°F 2 door Avantco--27.00°F <br /> sausage at 4 drawer--41.00°F sliced cheese at prep--64.00°F <br /> restroom hand sinks 100.00°F 4 door display--38.00°F <br /> sliced tomato at prep--66.00°F ranch dressing at prep--70.00°F <br /> NOTES <br /> wiping cloth bucket BOH: 200 ppm Quat <br /> wiping cloth bucket FOH: 0 ppm Quat/COS to 200ppm Quat <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: Suki Biton,owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0017727 PR0526196 SCO01 09/12/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />