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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y Time In: 9:28 am <br /> tl1r_ —COUNTY— <br /> Time Out: 10:05 am <br /> <, Greolne3S grows he; . <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TRACY GOLF AND COUNTRY CLUB-SPEER BBQ Date: 03/22/2024 <br /> Address: 35200 S CHRISMAN RD , TRACY 95377-8806 <br /> Requestor: MICHAEL SPEER, TRACY GOLF AND COUNTRY CLUB-SPEER BBQ Telephone: (209)321-0934 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087838 <br /> Inspection Type: 061 -CONSULTATION <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: If the shelf/table to the left of the range is to remain, it shall be painted of treated to make the surface <br /> smooth, cleanable and non-absorbent. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The fryer needs to be moved over 6"to the left. Hoods shall extend 6"beyond all cooking equipment. <br /> Correct prior to operation. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Kratos prep--40.00°F 2 comp food prep/hand was sink--131.00°F <br /> 3 door Avantco--35.00°F walk-in cooler--40.00°F <br /> 1 door Hisense freezer--13.00°F 3-comp sink--133.00°F <br /> NOTES <br /> Change of ownership inspection conducted <br /> both Cl &Quat sanitizers and test strips are available <br /> OK to permit as a 1624 once the annual permit fee is paid ($355)and the 5021 form is returned <br /> FA0020208 SR0087838 SC061 03/22/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />