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Environmental Health Department <br />5 <br />Food Program Service Request Inspection Report <br />Name of Facility: VJS KITCHEN Date: 06/05/2025 <br />Address: 400 W ELEVENTH ST , TRACY 95376 <br />Requestor:Telephone: () - <br />Program Element: 1602 - FOOD PROGRAM CHANGE OF OWNER Request#: SR2501140 <br />Inspection Type: 2160 - Field Activity/Other Inspection <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />#22 Disposal of Sewage/Wastewatcr <br />Corrected on site. <br />CALCODE DESCRIPTION: All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br />#34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips (10-200ppm) by 1 week. <br />1 cap of chlorine per gallon of water = approximately lOOppm Cl. <br />#35 Equipment/Utensils Approved <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 <br />OBSERVATIONS: At the start of the inspection, the floor sink under the back of the house hand sink is overflowing. Immediately <br />clear the drain so waste water drains freely. <br />OBSERVATIONS: The walk-in cooler is 49F and the 1 door True at the back of the house is 45F. Immediately reduce the <br />temperature of these units to 41F or below. <br />OBSERVATIONS: The dish machine is not dispensing any sanitizer. Do not use the dish machine for warewashing until the <br />dishmachine dispenses 50ppm Cl (minimum) at the final rinse. Use the 3-comp sink for manual warewashing: wash, rinse, <br />sanitize (lOOppm Cl minimum), air dry. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <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 />and in Good Repair <br />___________________FA0003077 SR2501140 SC2160 06/05/2025 <br />Food Program Service Request Inspection Report <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 <br />ir£> r\f frrnri fzir'ilitif___ <br />#7 Hot and Cold Holding TemperaT^T <br />SAN JOAQUIN <br />COUNTY <br />Grootness grows here.