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Time In: 1020 am <br /> Time Out: 11'13 am <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. p.. Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> ''LlFOR� <br /> Food Program Official Inspection Report <br /> Name of Facility: GONGS RESTAURANT Date: 03/06/2015 <br /> Address: 140 E HARDING WAY,STOCKTON 95204 <br /> Owner/Operator: LEI, PAUL Telephone. (209) 952-2583 <br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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: Some food handler cards are expired. Provide current ones in 2 weeks. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Kitchen hand sink was blocked with a bucket. Keep clear at all times. <br /> The paper towel dispenser at the kitchen hand sink is dirty. Clean today. <br /> The kitchen hand sink faucet sprays water. Provide a screen today. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Cooked noodles were left out at room temp. Owner states noodles were cooked about 2 hours ago. <br /> Items placed inside the cooler. <br /> The walk in is at 45 F. Adjust to 41 F or below. <br /> The wonton soup is at 131 F. Adjust to 135 F or higher. <br /> The salad bar(macaroni salad, cottage cheese, sliced tomatoes) is at 45-48 F. Adjust to 41 F or below today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F. (113996, 113998. <br /> 114037, 114343(a)) <br /> FA0001469 PRO160835 SCO01 03/06/2015 <br /> EHD 1623 Rev.01/30/15 Page 1 of 3 Food Program OIR <br />