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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1125 am <br /> Time Out: 12:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN BOWL CHINESE RESTAURANTS Date: 06/04/2020 <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: 06/18/2020 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: Improper hand washing observed (One employee touching face, nose and mask and then returned to <br /> food prep without washing hands/observed another employee talking on the phone, then went into the walk-in cooler <br /> without washing hands). Re-educate employees on proper hand washing. Correct today. <br /> Corrected on site. <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed improper cooling of rice. large pot of rice in the walk-in cooler(115-124F). <br /> Cool food from cooked temperature to 70F within 2 hours,then to 41 F within 4 hours. <br /> Correct today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The 5 year Food Safety Certificate is expired. One person shall obtain the 5 year Food Safety Certificate <br /> within 60 days. <br /> Some employees working today do not have a copy of their 3 year Food Handler Card on site.All employees shall obtain the <br /> 3 year Food Handler Card 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 /> FA0018179 PR0526843 SCO01 06/04/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />