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Time In: 1 00 tL <br /> Time Out: 2:45 pm <br /> o�4�tN. San Joaquin County <br /> Environmental Health Department <br /> :< <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.sjgov.org/ehd <br /> 4C1 pptta <br /> Food Program Official Inspection Report <br /> Name of Facility: ROYAL SIAM Date: 04/04/2016 <br /> Address: 6124 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: JOHNSON, WASUMA; JOHNSON, DANIEL Telephone (209) 323-4557 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/18/2016 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: Using one set of gloves for multiple tasks(touching raw meat, then touching raw produce, touching dirty <br /> dishes, touching clean dishes, ect). Cross contamination every where. If gloves are used, hands shall be fist washed before <br /> they are placed on. Gloves shall be changed every time they are contaminated to prevent illness to your customers. <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-f)) <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS: Hand washing is not taking place. When inspection began sink was being used for utensil storage. <br /> RETRAIN employee's on proper hand washing to prevent illness to your customers. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: Saw cook wash bowl in prep sink. All utensils shall be washed at utensil sink or dish washer. <br /> Wash-Rinse-Sanitize. <br /> Bucket with sanitizer is not available. Wet towels are everywhere. All towels shall be kept in solution with sanitizer when they <br /> are not used. <br /> Cook chopping raw meat on prep coolers cutting board and surface is not sanitized between uses. Sanitize every time it is <br /> used to prevent cross contamonation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> FA0002320 PRO160768 SC001 04/04/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OR <br />