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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: PHO REAL&GRILL LLC, 2231 W GRANT LINE RD, TRACY 95363 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A wiping cloth bucket is not set up for wiping cloths. Maintain wiping cloths in a sanitizing solution of <br /> 100ppm Cl (minimum)in between uses. Correct today. <br /> Corrected to 200 ppm Cl. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls and ceiling to the right of the hood have grease accumulation. Clean the walls and ceiling by 3 <br /> weeks. <br /> Many of the walls throughout the facility have food splatter(on the FRP). Clean the walls by 2 weeks. <br /> There are some missing floor tiles in the walk-in cooler. Replace missing floor tiles by 1 month. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jimmy Tran Expiration Date: May 26,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Hoshizaki prep 46.00°F 2 door Kratos--41.00°F <br /> 2 door Everest prep--49.00°F water chestnuts&mushrooms @ 2 door Hoshizaki prep--45.00° <br /> F <br /> walk-in cooler--38.00°F egg roll--189.00°F <br /> rice--172.00°F 1 door Levella--49.00°F <br /> 1 comp food prep sink--123.00°F shrimp&tofu @ 3 door True prep--49.00°F <br /> restroom hand sink--100.00°F 3 door True prep--49.00°F <br /> NOTES <br /> A re-inspection will occur in 3 weeks(on or after 10-2-23) <br /> No signature obtained <br /> Report typed in the office 3:32p-3:47p <br /> FA0018509 PR0527336 SCO01 09/11/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />