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Time In: 11-45 am <br /> Time Out: 1:20 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: FORUM DYNASTY RESTAURANT Date: 03/16/2016 <br /> Address: 1264 W LATHROP RD, MANTECA 95336 <br /> Owner/Operator: FORUM DYNASTY Telephone: (209)239-2399 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/30/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher is not dispensing sanitizer. Ran twice with zero sanitizer detected (0 ppm Cl/0 ppm CI). <br /> The bucket was empty and changed out. <br /> Corrected on site 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed improper handwashing in the warewashing sink without the use of soap. <br /> Hand washing shall occur in the hand wash sink with warm water and soap. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The beef at the prep table is 48F and the egg mixture is 48F. Maintain cold food at 41 F or below. Correct <br /> 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed chicken thawing in the 2 comp sink without running water. Thawing food must occur in one of <br /> the following 4 ways: 1)Under cool running water with sufficient velocity to flush away loose food particles, 2) In the <br /> microwave, 3) In the refrigerator, or 4) During the cooking process. 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 /> FA0007042 PR0505845 SCO01 03/16/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />