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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 1123 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ISLAND GOURMET Date: 02/11/2021 <br /> Address: 1421 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: ESCOBAR, VIRGILIO JR&ELEANOR Telephone: (209)833-8418 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed a sticky fly strip hanging above the prep table(open food). Remove the fly strip today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Allen Escobar Expiration Date: May 15,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pork skewers--155.00°F skewers at hot hold cabinet--111.00°F--TTC <br /> pork skewers-raw--39.00°F employee restroom hand sink--100.00°F <br /> pork at hot hold-steam table--160.00°F 2 door Master Bilt-meat--41.00°F <br /> shrimp--38.00°F pancit at hot hold-steam table--133.00°F--TTC <br /> lumpia-out of fryer--170.00°F rice--177.00°F <br /> 2 door Master Bilt--41.00°F lumpia at hot hold-hot hold cabinet--120.00°F--TTC <br /> walk-in cooler--38.00°F 2 door Hoshizaki prep--41.00°F <br /> NOTES <br /> Cl sanitizer and test strips are available <br /> Facility uses time as a temperature control (TTC)for some foods at the hot hold cabinet-observed log <br /> customer restrooms are not currently in use/no indoor seating <br /> No signature obtained/COVID-19 <br /> Report typed 12:35-12:49p <br /> FA0002565 PRO161425 SCO01 02/11/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />