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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 9.52 am <br /> Time Out: 11:02 am <br /> Crtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: NEI BUILDING#17 Date: 03/03/2020 <br /> Address: 2302 E PARADISE RD ,TRACY 95304 <br /> Requestor: DHRUV PATEL, BIG-D PACIFIC BUILDERS Telephone: (385)602-8666 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0080337 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish machine is not turned on. Ensure dish machine reaches 160F at the final rinse prior to use. <br /> Clean and sanitize all food contact surfaces prior to operation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 the 3 comp sink,the two 1 comp food prep sinks, and the mop sink is 106-115F. Increase <br /> hot water temperature to 120F(minimum)to these sinks. <br /> The hot water at the restroom hand sinks is 69-70F. Increase hot water temperature to 100-108F(100F minimum/ 108F <br /> maximum). <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Clean and sanitize all nonfood contact surfaces prior to operation. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain thermolabels to verify proper function of the dishmachine. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> SR0080337 SC523 03/03/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />