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SAN JOAQU I N Environmental Health Department <br /> CO LJ N T Y <br /> Time In: 11.03 am <br /> Time Out: 11:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: THAI JASMINE Date: 08/16/2018 <br /> Address: 29 W TENTH ST,TRACY 95376 <br /> Owner/Operator: THANASANCHAI, PORNNIRUTH 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Cards for all employees working today are not available. Maintain copies of Food Handler <br /> Cards on site and accessible. Correct by 30 days. <br /> If an employee does not have the FHC, it shall be obtained by 30 days. <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 diced raw chicken is 49F,the 2 door Avantco (front counter)is 48F, and the 1 door Everest prep unit <br /> is 44F. Maintain cold food and refrigeration units at 41 F or below. Correct 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed three cases of chicken sitting out at room temperature. Food shall be thawed using one of the <br /> following four methods: submerged under cool running water, in the microwave, during the cooking process or in the <br /> refrigerator. Correct 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 /> FA0022361 PRO538932 SCO01 08/16/2018 <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 />