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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 10:53 am <br /> Time Out: 11:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: M&J Bistro Date: 06/12/2020 <br /> Address: 2503 N Tracy Blvd, TRACY 95376 <br /> Owner/Operator: JASON D.RUCKER Telephone: (209)832-2727 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door Danby at the bar(right)is 47F and the 2 door True prep is 44F (diced tomatoes are 44F). <br /> Reduce the temperature of these units to 41 F or below. 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and hood filters need to be cleaned. De-grease, clean and sanitize the hood and hood filters <br /> by 2 weeks. <br /> The fan covers in the walk-in cooler need to be cleaned. Clean and sanitize by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jason Rucker Expiration Date:January 10,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: -F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rice--41.00°F 2 door CCK prep--41.00°F <br /> 1 door Danby--40.00°F diced tomatoes--44.00°F--" <br /> cooked rice--169.00°F 2 door True prep--44.00°F-- <br /> salad dressing--38.00°F bar 3-comp--120.00°F <br /> restroom hand sinks--100.00°F 1 door Danby-right--47.00°F-- <br /> walk-in--37.00°F 2 door Delfield prep--37.00°F <br /> FA0003099 PRO161156 SCO01 06/12/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 F 209 464-0138 1 www.sjcehd.com <br />