Laserfiche WebLink
SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 9.01 am <br /> Time Out: 11:04 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ISLAND GOURMET MARKET&RESTAURANT Date: 08/07/2020 <br /> Address: 8110 KELLEY DR, STOCKTON 95209 <br /> Owner/Operator: ESCOBAR, VIRGILIO R JR Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/21/2020 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Hand wash sink in kitchen was not turned on (faucets were off under sink). Ok corrected,water turned <br /> on at hand sink. <br /> Paper towels did not dispense from paper towel dispenser. <br /> Paper towels provided on table. <br /> Provide paper towels in single use dispenser. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Observed desserts near register that are at room temperature bicco(rice dessert0 and leche flan (flan) <br /> per employee these items are put in the refrigerator nightly and placed back out for sale. Discontinue this practice. <br /> These foods are to be maintained at 135F or higher or 41 F or lower. <br /> (If kept out at room temperature,food may not be kept out more than 4 hours. Once out at out temperature foods cannot br <br /> refrigerated). <br /> ok, corrected desserts disposed. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed logs for time as a Public health control for foods in large hot case with documentation. <br /> The last time temps and food was logged was on 8/3/2020. <br /> Maintain logs. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0002763 PRO160293 SCO01 08/07/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />