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SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNT Y--
<br /> c/ `p' Greorne5S grows her,. Time In: 1.56 pm
<br /> Time Out: 2:31 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: BEST SANDWICHES &SMOOTHIES Date: 10/09/2019
<br /> Address: 3330 E HAMMER LN, STOCKTON 95212
<br /> Owner/Operator: LE, QUANG DUNG Telephone: (209)475-0652
<br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #13 Food Contamination and Adulteration
<br /> OBSERVATIONS:Deli meat is placed on prep table during the preparation process and left there as employee is busy
<br /> doing other tasks. Place the food in the cooler when not handling it to avoid adulteration. Corrected on site.
<br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it
<br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be
<br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990,
<br /> 114035, 114254(c), 114254.3, 114377)
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Sanitizer bucket is set up with chlorine 50 ppm. Provide chlorine 100 ppm or above noe. Corrected.
<br /> Chlorine is now 100 ppm.
<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: I observe cooked frozen food container placed on the prep sink drain board. Place cooked frozen food
<br /> container in the cooler for thawing. Corrected on site.
<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 /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:Front hand sink drains slowly. Repair in 3 days.
<br /> Pipe, draining the ice maker, is lacking air gap. Provide air gap 1 inch at least of the floor sink in 3 days.
<br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required
<br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose
<br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171,
<br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br /> FA0015316 PR0522495 SCO01 10/09/2019
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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
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