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Time In: 1127 am <br /> Time Out: 1:151)m <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: HUONG LAM Date: 03/17/2017 <br /> Address: 1311 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: LAM, JAKE HUNN Telephone: (916)595-5253 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/31/2017 <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:3 door reach-in/under prep(front counter)is at 54F. Potentially hazardous foods are pork(prep top) <br /> 50F-53F also liver pate at room temperature. Provide these foods at 41 F or lower. Do not sell/give these food to the Public <br /> that are 50F and above that are phf. <br /> Products removed and new product replaced. (operator to placed ice under food items) <br /> Do not use this unit for storage of phf until 41 F and a re-inspection has occurred. <br /> Walk-in in is at 41 F, 2 door True across from cooking equipment is at 44F, 2 door display next to cooking equipment is at <br /> 45F. Provide a temperature of 41 F or lower of these units. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front hand sink is obstructed by bags of bread. Remove, hand sink is to be unobstructed. <br /> Paper towels are stored on hand sink dispensers at front hand sink and at hand sink next to 3 comp. Provide in single use <br /> dispenser. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed a few food items that lack time sticker(deep fried ball with mung beans)at food counter. <br /> Provide time on sticker. Ok, corrected onsite. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket lacks sanitizer. Provide sanitizer. Ok, corrected now 100ppm or higher. <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 /> FA0001388 PRO160802 SCO01 03/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />