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Environmental Health Department <br />Time In: <br />11:05 am <br />10:15 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 629-2106 Owner/Operator: TROTTER, MIKE & NICOLAOU, CLAUDIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 27 W TENTH ST, TRACY 95376 <br />Date: 08/21/2019Name of Facility: TOWN & COUNTRY CAFE <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Some employee's Food Handler Cards are not on site. Maintain copies of all employee's Food Handler <br />Cards on site and accessible. If an employee lacks the Food Handler Card, it shall be obtained by 30 days. <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 or serve 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 121 <br /> 100 <br />Heather Tatupu February 22, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 door prep - air temp -- 47.00º F scrambled eggs -- 124.00º F <br />3 door reach-in -- 41.00º F liquid egg -- 54.00º F -- Time as a temp control - 4 hours <br />turkey burger -- 169.00º F goat cheese -- 36.00º F <br />sliced cheese -- 54.00º F -- Time as a temp control - 4 hours french toast batter -- 61.00º F -- Time as a temp control - 4 hours <br />2 door True prep -- 36.00º F salmon -- 41.00º F <br />2 comp prep -- 120.00º F 2 door bakery -- 41.00º F <br />salsa -- 41.00º F walk-in cooler -- 37.00º F <br />soup -- 170.00º F hard boiled egg -- 33.00º F <br />2 door Pepsi True -- 41.00º F gravy -- 146.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 100-200 ppm Cl / Cl sanitizer test strips are available <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0015258 PR0522423 SC001 08/21/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com