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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 833-8418 Owner/Operator: ESCOBAR, VIRGILIO JR & ELEANOR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1421 W ELEVENTH ST, TRACY 95376 <br />Date: 09/08/2016Name of Facility: ISLAND GOURMET <br />Food Program Official Inspection Report <br /> 1:20 pm <br />12:28 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Reinspection on or after: 09/22/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Cooked beans not set in steam table and temperature is 93F. Maintain cooked food inside the <br />steamtable at a temperature at or above 135F. Remove today. <br />Meat display temperature is 49F. Maintain temperature at or below 41F. Correct today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Employee washing dishes in prep sink. Corrected. <br />Employee washing dishes and not using the first compartment with warm soapy water. Correct immediately. <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 /> #13 Food Contamination and Adulteration <br />OBSERVATIONS: Employee sharpening knife over meat about to be cut. Stop this practice immediately to prevent metal <br />flakes from going into the meat. <br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br />impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br />114035, 114254(c), 114254.3, 114377) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Shelves in prep area made of particle board are breaking down and exposing raw wood. <br />Repaint/replace in 1 month. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002565 PR0161425 SC001 09/08/2016