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• Time In: 10:02 am <br /> Time Out: 11:14 am <br /> San Joaquin County <br /> t� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> 4cl bAta <br /> Food Program Official Inspection Report <br /> Name of Facility: TOWN &COUNTRY CAFE Date: 01/13/2016 <br /> Address: 27 W TENTH ST,TRACY 95376 <br /> Owner/Operator: TROTTER, MIKE& NICOLAOU, CLAUDIA Telephone: (209)629-2106 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/27/2016 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Cook picked up dropped food off the floor and cracked an egg and continued to food prep without <br /> washing hands. Corrected. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet mom or any time when contamination may occur.(113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Maintain food manager certificate and food handler cards on site in 2 weeks. <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 orserve 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2-door (prep) refrigerator temperature is 46F. Maintain at or below 41 F. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket lacking prior to inspection. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water at 119F. Maintain hot water at or above 120F. Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0015258 PRO522423 SCO01 01/13/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />