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SAN JOAQU I N Environmental Health Department <br /> CO LJ N T Y <br /> Time In: 10.50 am <br /> Time Out: 12:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TOWN &COUNTRY CAFE Date: 06/26/2018 <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: 07/10/2018 <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 MAJOR <br /> OBSERVATIONS:MAJOR:The 1 door Danby unit is 55F. Butter in this unit is 64F. Per manager,the butter was taken out <br /> of the walk-in this morning. <br /> All butter not used within the 4 hours after being removed from the walk-in cooler shall be discarded. <br /> MINOR:The diced ham, the 3 door chefs prep unit, and the raw burger patty at the chefs prep are 49F. The cut melon at <br /> the service station is 45F. <br /> Maintain cold food at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135oF. (113996, 113998, <br /> 114037, 114343(a)) <br /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed sausage links on the top shelf next to the flat top. Links are 84-101 F. Per chef, these are <br /> "cooling." <br /> Did not observe active"cooling"of product. <br /> Food shall be kept cold at 41 F or below,or held hot at 135F or above(after proper cooking/re-heating temp of 165F <br /> minimum). <br /> Properly cool food. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0015258 PRO522423 SCO01 06/26/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />