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Environmental Health Department <br />Time In: <br />10:51 am <br />10:37 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: BRAY, JESSICA <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 2321 N TRACY BLVD, TRACY 95376 <br />Date: 08/30/2021Name of Facility: THE HEALTHY SPOT TRACY <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The chlorine sanitizer concentration at the 3 comp sink is between 25-50ppm Cl. Increase the level to <br />100 ppm Cl (minimum). Correct today. <br />Corrected on site to 100 ppm Cl. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket lacks any detectable sanitizer (0ppm Cl). Maintain wiping cloths in a bucket with <br />a sanitizer at 100 ppm Cl (minimum). Correct today. <br />Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 /> 25 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />restroom hand sink hot water -- 105.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025934 PR0545830 SC333 08/30/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD