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Time In: 10:48 am <br /> Time Out: 11:20 am <br /> oPAWN..� San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s'gov.org/ehd <br /> v.org/ehd <br /> 'aC�FO�t� <br /> Food Program Official Inspection Report <br /> Name of Facility: YEN DU RESTAURANT Date: 04/30/2015 <br /> Address: 702 PORTER AVE,STOCKTON 95207 <br /> Owner/Operator: JU, JACK& JANET Telephone: (209)403-6652 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Shrimp on the prep table at 44 F. Adjust unit so that it maintains 41 F or below. Correct by today. <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 /> #30 Food Storage/Display Properly labeled <br /> OBSERVATIONS: Both walk in cooler and freezer have slight mold and build up, on the floor and on the compressors. <br /> Clean by today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving.(114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Slight mold buildup inside ice machine. Clean and sanitize by today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #36 EquipmentlUtensils/Linens: Proper Storage I Use <br /> OBSERVATIONS: Make sure the CO2 tanks are properly secured from a sturdy structure to prevent from falling. It presents <br /> a hazard. Correct by today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces.(114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0002524 PRO162808 SCO01 04/30/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 2 Food Program OIR <br />