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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10.41 am <br /> Time Out: 11:56 am <br /> Food Program Official Inspection Report <br /> Name of Facility: GREEN PAPAYA RESTAURANT Date: 08/29/2019 <br /> Address: 7840 WEST LN, STOCKTON 95210 <br /> Owner/Operator: VANGSOULATDA, MONY Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Fried coconut balls are cooked and kept at room temp. Practice the proper cooling method as described <br /> below from today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 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 <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS: I observe raw chicken containers, placed on drain boards at room temp.As per owner, raw meat was <br /> soaked in water to be thawed and now placed on the drain board to be prepared for cooking. Practice the proper thawing <br /> technique as described below starting from today and frozen food after being thawed either placed back in cooler or <br /> immediately starting the preparation process. <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:Sugar, MSG, rice and salt containers are stored on storage shelves, lined with card boards, are lacking <br /> labels and some of containers have loose lid. Remove cards boards and provide labels to all containers and cover all <br /> containers tightly with lids. <br /> Rolled open MSG bag is placed on storage shelf. Store dry food in clean container with lid and 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter has grease accumulation. Clean today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0019413 PR0529093 SCO01 08/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />