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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-45pm <br /> Time Out: 1:53 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TRACY BLVD CHEVRON Date: 08/30/2019 <br /> Address: 3775 TRACY BLVD,TRACY 95376 <br /> Owner/Operator: JUTLA, CHARANJIT Telephone: (209)832-5006 <br /> Program Element: 1618-RETAIL MKT>2000 SQ FT (PREPKGD/LTD PREP) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/13/2019 <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:The taquitos in the hot hold cabinet are 126. Maintain hot food at 135F or above.Taquitos discarded <br /> (light on middle rack of the hot hold cabinet is burned out). <br /> Chicken strips,taquitos and corn dogs on the rack by the register are 60-68F. Maintain cold food at 41 F or below. Correct <br /> today. Food discarded. <br /> The walk-in cooler is 47F. Milk in the walk-in cooler is 45F. Maintain unit and potentially hazardous food at 41 F or below. <br /> 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The hot dogs on the rollers are 106-109F. Properly reheat food to 135F prior to offering for sale to <br /> customers. If the hot dogs are not ready, post a sign for customers letting them know they are still reheating. Correct today. <br /> The taquitos coming out of the oven are 89-112F.All pre-cooked frozen food shall be reheated to 135F. Correct today. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate.The one posted at the facility is being utilized <br /> by another location (7501 W Eleventh St., Tracy). Each location shall have it's own 5 year Food Safety Certificate. Obtain by <br /> 60 day. <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 /> FA0003058 PRO163391 SCO01 08/30/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />