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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PURGATORY CRAFT BEER AND WHISKEY, 31 W TENTH ST,TRACY 95376 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Print today's inspection report and maintain a copy accessible <br /> at the facility. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> diced chicken--41.00°F 1 door Emerson--45.00°F <br /> breaded chicken--61.00°F--61-69F range Per employee, 2 door MicroMatic at bar--39.00°F <br /> cooling(fried at 11:30am)-moved to the walk-in cooler <br /> chicken breast-reheated--140.00°F 2 door True prep(right side unit)-air temp--44.00°F <br /> BBQ beef brisket--173.00°F sliced cheese--39.00°F <br /> walk-in cooler--41.00°F breaded chicken--109.00°F--109-121 F range Per employee, <br /> cooling-moved to the walk-in cooler <br /> blue cheese at 2 door True prep--44.00°F restroom hand sink--100.00°F <br /> 1 comp prep sink--125.00°F 2 door True prep(by fryer)--40.00°F <br /> NOTES <br /> Facility is open noon to 11 pm during the week. <br /> Facility has two dish machines(kitchen and bar)/both are 100 ppm Quat <br /> MAJOR violation identified.A re-inspection will occur in 2 weeks(on or after 4-20-21) <br /> No signature obtained/COVID-19 <br /> Report typed at the office 4-7-21 8:02-8:35am <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Discussed w/Max Quigley, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0022235 PR0538729 SCO01 04/06/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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.sjgov.org/EHD <br />