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S A N J a + Q U I ` ,'�1}II Environmental Health Department <br /> �Hl .� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ISLAND GOURMET, 1421 W ELEVENTH ST, TRACY 95376 <br /> sausage--36.00°F sausage--141.00°F <br /> restroom hand sinks(employee and customer)--100.00°F chicken on a stick--164.00°F <br /> pancit--163.00°F shrimp at 2 door Hoshizaki--55.00°F-- discarded <br /> 2 door MasterBilt meat case--41.00°F 2 comp sink--124.00°F <br /> 1 comp sink--121.00°F 3 comp sink--125.00°F <br /> 2 door Hoshizaki prep--40.00°F walk-in cooler--38.00°F <br /> hard boiled eggs at 2 coor Hoshizaki prep--64.00°F-- fish-out of oil--211.00°F <br /> discarded <br /> lumpia--135.00°F 2 door MasterBilt--46.00°F <br /> 2 door prep in kitchen--38.00°F rice--177.00°F <br /> NOTES <br /> wiping cloths 100 ppm Cl/sanitizer test strips are available <br /> Time as a temperature control used for steam table/log sheet available <br /> MAJOR violation identified-a re-inspection will occur in 2 weeks -on or after 2-10-2020 <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: Karen Escobar, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0002565 PRO161425 SCO01 01/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />