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Time In: 1:02 pm <br /> Time Out: 1:28 pm <br /> �p4�!!Y• C San Joaquin County <br /> z, Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.orp/ehd <br /> �%FOR <br /> Food Program Official Inspection Report <br /> Name of Facility: ISLAND GOURMET MARKET Date: 08/24/2015 <br /> Address: 1381 W 11TH ST,TRACY 95376 <br /> Owner/Operator: ESCOBAR, VIRGILIO R JR Telephone: <br /> Program Element: 1616 - RETAIL MARKET <1000 SQ FT W/ FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit <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 most be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Allen Escobar Expiration Date:April 28,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 122 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> Display--41.00° F Bev-air(3-door)--41.00°F <br /> 3-door--37.00°F <br /> NOTES <br /> No violations <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Allen, Owner <br /> EH Specialist: MELISSA NISSIM Phone: (209) 468-3168 <br /> FA0018127 PR0526770 SCO01 08/24/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />