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Time In: 11 01 am
<br /> Time Out: 12:15 pm
<br /> oPQ�IM. San Joaquin County
<br /> z� Environmental Health Department
<br /> J. 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd
<br /> �rFOR
<br /> Food Program Official Inspection Report
<br /> Name of Facility: THAI KITCHEN Date: 10/09/2015
<br /> Address: 107 N SACRAMENTO ST,LODI 95240
<br /> Owner/Operator: PHOMMACHAN, PHOUANGMALY Telephone: (209) 518-0099
<br /> Program Element: 1623- RESTAURANT/BAR 1-20 SEATS
<br /> Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 10/23/2015
<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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR
<br /> OBSERVATIONS: Observed food handler rinse hands in 3-compartment sink and then dry hands with towel and then
<br /> continue with food prep. Wash hands with soap and dry with paper towels utilize hand sink.
<br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/
<br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready
<br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, 113953.4,
<br /> 113961, 113968, 113973(b-f))
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS: No sanitizer detected in sanitizer bucket. Provide. Ok, sanitizer now greater than 200ppm chlorine.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Observed an uncovered container of tea stored in three door True refrigerator under rack of raw meat.
<br /> Cover meat, store tea and meat in a different manner as to prevent cross-contaimi nation.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c, d, f), 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a, b), 114077, 114089.1 (c), 114143(c))
<br /> #29 Toxic Substances Properly Identified/Stored/Used
<br /> OBSERVATIONS: Observed bottles of hydrogen peroxide stored on the back edge of the 2 door reach-in refrigerator,
<br /> above whisks and other utensils.
<br /> Observed purses stored on bowls and take out boxes.
<br /> Store poisonous items and personal items separate from food items and utensils.
<br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food,
<br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
<br /> FA0000161 PRO160061 SCO01 10/09/2015
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR
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