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Time In: 11 00 am <br /> Time Out: -M-79'am <br /> San Joaquin County 15 <br /> ?ate cAG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ... Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: QUICKLY Date: 05/17/2016 <br /> Address: 960 W ROBINHOOD DR, STOCKTON 95207 <br /> Owner/Operator: HAO, ZHONGMIN Telephone: (209) 227-8596 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/31/201E <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 foodbome 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:Cooks use a bucket of bleach water to wash their hands. Surface of hand sink was dry. One cook used <br /> hand sink to wash a bowl. Hand sink is for hand washing. Do not rinse hands in bucket and do not use sink to wash utensils. <br /> Each sink has one intended purpose. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: Using prep sink at front to wash utensils. All utensils shall be washed at 3 comp sink. <br /> Wash-Rinse-Sanitize. <br /> Using 3 comp sink to thaw chicken. Use prep sink in kitchen. Prep sink's intended purpose is to prepare food. <br /> CAL CODE 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door prep cooler at front, the top load cooler next to hand sink and the 1 door artic air cooler in <br /> kitchen are not cold enough. Shall be kept at 41 F or lower at all times. <br /> Bin with raw chicken is kept at room temperature. Keep at 41 F or lower at all times. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> FA0002932 PRO163113 SCO01 05/17/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />