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Environmental Health Department <br />Time In: <br /> 1:03 pm <br />12:31 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 832-2727 Owner/Operator: JASON D.RUCKER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2503 N Tracy Blvd, TRACY 95376 <br />Date: 06/08/2021Name of Facility: M&J Bistro <br />Food Program Official Inspection Report <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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed dried rodent droppings on the floor around the bulk CO2 tank. Immediately clean up rodent <br />droppings and routinely monitor the area for new activity. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed chicken thawing at the 2 comp prep sink (at room temp, not using water). When thawing food, <br />use one of the following approved thawing methods: under cool running water, in the refrigerator, in the microwave, or <br />during the cooking process. Correct today. <br />Corrected on site, water turned on. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <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 />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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 129 <br /> 100 <br />Jason Rucker January 10, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003099 PR0161156 SC001 06/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD