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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Acre. Time In: 1044 am <br /> Time Out: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN BOWL CHINESE RESTAURANTS Date: 01/15/2019 <br /> Address: 249 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: MA,WENDY Y&CHEN,WEI BIAO Telephone: (209)858-9222 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/29/2019 <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:Many of the food handler cards for employees have expired. Renew any expired food handler cards by <br /> 30 days.Any employee lacking the food handler card shall obtain it within 30 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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed one employee eating while prepping food and observed one employee drinking from a coffee <br /> mug while operating the dishwasher. <br /> Employees shall not eat or drink while preparing food or washing dishes. Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some fried shrimp is 49F. Maintain food cold at 41 F or below. 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink and at the 1 comp prep sink is 115F. Increase hot water temperature <br /> to 120F (minimum). Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0018179 PR0526843 SCO01 01/15/2019 <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 />