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Time In: 12-30 pm
<br /> Time Out: 1:02 pm
<br /> Pquin/ San Joaquin County
<br /> �O.�.CGG
<br /> a. Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> �rFORN
<br /> Food Program Official Inspection Report
<br /> Name of Facility: GOLDEN EAGLE CAFE Date: 04/12/2017
<br /> Address: 736 CENTRAL AVE,TRACY 95376
<br /> Owner/Operator: WONG, KING MAN &SOPHIE Telephone: (209)835-2434
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/26/2017
<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:Food stacked on top of prep line. Keep food in prep top containers and not stacked. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:No sanitizer bucket on site. Provide immediately.
<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:Thawing food at room temperature. Always use appropriate methods listed below to thaw food. Start
<br /> 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:Food uncovered and stacked on top of each other. Provide covers today.
<br /> Raw meat above ready-to-eat food. Keep all raw meat below and away from ready-to-eat foods. Correct today.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, 0, 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Maintain chlorine test strips on site. Correct today.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> FA0003198 PRO161417 SCO01 04/12/2017
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR
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