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Time In: 1-10pm Time Out: 2:20 pm �...Q ...P San Joaquin County y� Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd '9Gl P Oftt� Food Program Official Inspection Report Name of Facility: HONG KONG DELI Date: 04/07/2017 Address: 4343 PACIFIC AVE, STOCKTON 95207 Owner/Operator: CHEN, QI CHANG Telephone: Program Element: 1623-RESTAURANT/BAR 1-20 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/21/2017 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR OBSERVATIONS:Hands are only rinsed at 3 comp sink(hand sink available at front of restaurant). Provide a soap and a paper towel dispensers at 3 comp sink for proper hand washing. Correct, immediately. CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973(b-f)) #9 Cooling Methods MAJOR OBSERVATIONS:Lots of food left at cooling at room temperature.All food shall be cooled inside coolers. Correct, immediately. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:Saw wet towels on counters. Bucket with sanitizer was not set up.Wet/in use towels shall always be kept in solution with 100 ppm chlorine bleach. Utensil wash lacks proper washing and sanitizing.All utensils shall be washed with soapy water, rinsed, and sanitized for 30 seconds with 100 ppm chlorine. Have stoppers/plugs at 3 comp sink at all times. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b,d), 114117, 114125(b), 114135, 114141) #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Paper towel dispenser in rest room is damaged. Replace by 1 week. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(0) FA0002304 PRO160375 SCO01 04/07/2017 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR