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Time In: 10-40 am <br /> Time Out: 11:45 am <br /> a� N San Joaquin County <br /> Environmental Health Department <br /> X <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 /> 'OCrFOµ� <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA VILLAGE Date: 08/17/2015 <br /> Address: 935 N YOSEMITE ST,STOCKTON 95203 <br /> Owner/Operator: CHEN, JIAN YE & LILLY Y Telephone (209)465-2323 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: !ROUTINE INSPECTION - Operating Permit Reinspection on or after: 08/31/2015 <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: Food handler cards expired or not available Provide by 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Hand sink shared within a 2 comp sink. Both compartments have food. One needs to be kept empty for <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: Whirlpool cooler is not cold enough at 49 F. Maintain at 41 F or lower. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS: small amount of rat droppings next to ice maker. Remove and set up trap. Continue pest control. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br /> 114259.5) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS: F hawing at 3 comp sink Water is not running. Thaw at 2 comp sink under cold running water. <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 /> FA0002894 PRO160393 SCO01 08/17/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />