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Time In: 1241 prn <br /> Time Out: 1:29 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO MINH LONG Date: 12/21/2016 <br /> Address: 1886 W 11TH ST, TRACY 95376 <br /> Owner/Operator: HUYNH, LAN Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/04/2017 <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:Raw chicken sitting out at room temperature(56F). All food must be actively being prepared, do not <br /> take food out until ready to be cooked. <br /> Cooked chicken sitting out at room temperature. Corrected. (Possibly need warmer to hold food instead of letting cooked <br /> chicken sitting out and reheating once ordered). <br /> Chicken broth sitting out at room temperature(84F). Removed <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 MAJOR <br /> OBSERVATIONS:Facility lacked sanitizer bucket prior to inspection. Corrected. <br /> Facility hand washing drinking glasses in hand sink and not sanitizing. Only warewash in the 3-comp sink or dishwasher <br /> and always wash-rinse-sanitize dishes. Correct immediately. <br /> CALCODE 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Food thawing in prep sink. Use proper methods thaw food. Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Cardboard and newspaper lining floor and shelf. Remove absorbent material today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0007169 PRO506048 SCO01 12/21/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />