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Environmental Health Department <br />Time In: <br />12:21 pm <br />11:45 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CHO, JIN SOOK <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2742 NAGLEE Rd, TRACY 95304 <br />Date: 08/22/2023Name of Facility: TTOBONGEE 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food Handler Cards for employees on site this date are lacking. Maintain copies on site and accessible. <br />Correct by 30 days. <br />Repeat violation. <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 /> 100 132 <br /> 120 <br />Eugene Cho September 22, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />chicken drumsticks out of fryer -- 181.00º F raw chicken -- 41.00º F <br />restroom hand sinks x2 -- 100.00º F beef ribs -- 179.00º F <br />1 door Atosa -- 40.00º F rice -- 181.00º F <br />3 door Turbo Air -- 41.00º F 2 drawer Everest -- 40.00º F <br />3 door Atosa prep -- 39.00º F 2 door Atosa -- 40.00º F <br />chicken wings out of fryer -- 177.00º F noodles -- 165.00º F <br />kimchee -- 38.00º F 1 door Blue Air -- 40.00º F <br />1 comp prep sink -- 125.00º F 2 door Kalifon -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth bucket: 200 ppm Cl / Cl sanitizer test strips are available <br />No signature obtained <br />Report typed up in the office 3:33p-3:43p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018699 PR0527596 SC001 08/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD