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SAN JOAQU I N Environmental Health Department <br /> CO LJ N T Y <br /> Time In: 11.13 am <br /> Time Out: 12:29 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: M&J Bistro Date: 03/02/2018 <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 two 3 door reach-in refrigerators at the bar are 47F. Maintain refrigeration at 41 F or below. Correct <br /> today. <br /> An ice chest is being used for the pizza prep. Obtain permanent mechanical refrigeration.The ice chest shall only be used <br /> temporarily. Correct by 2 weeks. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dishmachine is not dispensing any sanitizer. Per owner,AutoChlor was called yesterday and the 3 <br /> comp sink is being used.AutoChlor tech showed up during the inspection to repair the machine. <br /> Corrected to 50 ppm Cl. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed fish and shrimp thawing out at room temperature on the prep table.Thawing shall only be <br /> taking place: under cool running water, in the microwave, during the cooking process, or in the refrigerator. Correct today. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The hand sink at the bar and the drinking ice are too close in proximity. Install a splash guard in between <br /> the hand sink and the ice bin to protect ice from contamination. Correct by 2 weeks. <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 /> FA0003099 PRO161156 SCO01 03/02/2018 <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 1 F 209 464-0138 1 www.sjcehd.com <br />