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�� I Environmental Health Department <br /> SANY „ - <br /> r; Time In: 12-50 pm <br /> .*+ R�tri SS grows TEfe, Time Out: 2:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SHERMAN#3 Date: 08/17/2018 <br /> Address: 8909 THORNTON RD, STOCKTON 95209 <br /> Owner/Operator: WEN, BING Telephone: (209)473-0168 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/31/2018 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One copy of food handler card is not on site. Make copy and keep it on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk in cooler,the 2 door prep cooler and the 1 door cooler are not cold enough. They shall be able <br /> to keep potentially hazardous foods at 41 F or lower at all times. <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:Saw stained towel on counter in kitchen. Lack of sanitizing solution. Provide one for kitchen. Set up <br /> before food prep starts and change solution often. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Saw a very small amount of rodent droppings on the floor close to water heater. Remove and set up <br /> traps. Maintain a pest free facility. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice),cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0006404 PRO504915 SCO01 08/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />