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Environmental Health Department <br />Time In: <br /> 1:35 pm <br />12:36 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 464-3108 Owner/Operator: AFTIAS, JIM <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 326 E MAIN ST, STOCKTON 95202 <br />Date: 05/20/2022Name of Facility: YASOO YANI <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Repeat violation: A food manager’s certificate was not available during the inspection. Provide a copy of <br />a valid 5 - year food manager's certificate to cmuro@sjgov.org within 21 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cold holding temperature inside the Superior 2-door cooler was observed at 47 F. The 2-door prep <br />cooler was 49 F. Adjust units so that they maintain 41 F or below. If temperature cannot be maintained at 41 F or below, <br />place food items in a cooler that is 41 F until these units are repaired or replaced to maintain 41 F. 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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed a dead cockroach on the floor adjacent to the walk-in cooler and another inside the bar hand <br />sink. Clean and sanitize areas immediately. Increase pest control as necessary. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed food items in the reach-in freezer located in the kitchen that were not covered. Maintain food <br />items covered with lids or plastic wrap to protect from contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001885 PR0160866 SC001 05/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD