|
Time In: 1.40 pm
<br /> Time Out: 2:14 om
<br /> Pgv�n/ San Joaquin County
<br /> �Q.��•cGG
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> • �., iP Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> 9�ikoR�
<br /> Food Program Official Inspection Report
<br /> Name of Facility: GOLDEN RICE BOWL Date: 07/13/2016
<br /> Address: 536 E HAZELTON AVE, STOCKTON 95203
<br /> Owner/Operator: WONG, FOON MAN/WONG, ME H Telephone: (209)478-6832
<br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/27/2016
<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
<br /> OBSERVATIONS:The fried chicken,fried shrimp, and egg rolls are at 120-130 F. Adjust to 135 F or higher 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Observed employee wash dishes in the prep sink and meat was thawing in the 2 comp ware washing
<br /> sink. Discontinue practice today. Wash dishes in the 2 comp sink and thaw foods in the 1 comp prep sink.
<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:Raw meat is being thawed in standing water. Thaw under running water, in the cooler, or during cooking
<br /> 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 /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:The ingredient containers in the dry storage room are not labeled. Label 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 /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:QUAT test strips are on site. Facility is using bleach as the sanitizer. Provide chlorine test strips in 1
<br /> week.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> FA0002943 PRO162295 SCO01 07/13/2016
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR
<br />
|