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Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 472-9301 Owner/Operator: DOAN, DAVID <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8034 N EL DORADO ST, STOCKTON 95210 <br />Date: 04/04/2016Name of Facility: PHO LUCKY RESTAURANT <br />Food Program Official Inspection Report <br /> 3:50 pm <br /> 1:49 pm <br />Time Out: <br />Time In: <br />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.sjgov.org/ehd <br />Reinspection on or after: 04/18/2016 <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 MAJOR <br />OBSERVATIONS: 2 door refrigerator across from cook's area is at 59F. <br />Items in this unit are calamari 60F, imitation crab 52F, and pork patties at 53F. <br />2 door refrigerator across from oven is at 52F. Items in this unit are eggs 64F and pork 53F. <br />All foods in these units that ar 50F and above that are potentially hazardous shall not be given/sold to the Public. <br />Items temperated during inspection were voluntarily disposed. <br />Operator to determine what items are 50F and above and discard. <br />Provide a temperature of 41F or lower of these foods and of these refrigeration units. <br />Walk-in refrigerator is at 48F. <br />Provide a temp of 41F or lower of this unit. <br />A re inspection to occur to verify that units are at temperature. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Observed debris on unused meat slicer and on cutting board (on storage rack next to hand sink). <br />Wash and sanitize these items prior to storing. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Observed debris on food trays on food storage racks that hold spices. <br />Clean. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002739 PR0167538 SC001 04/04/2016