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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> „F�.,,:• <br /> Time <br /> Greotness grows here. : 11: am <br /> TimeeOOutut: 11:5533 am <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN DYNASTY RESTAURANT Date: 01/09/2020 <br /> Address: 848 W BENJAMIN HOLT DR, STOCKTON 95207 <br /> Owner/Operator: GOLDEN DYNASTY RESTAURANT INC Telephone: (209)478-1818 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/24/2020 <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 are not available at the facility.All employees must obtain a food handler card and <br /> maintain copies in a file at the facility. Correct within 2 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:Chicken and other meats are at 46 F on the preparation cooler table.These foods must be kept at 41 F <br /> or below.Adjust the unit so that these foods are kept at 41 or below. Correct by 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:There are ducks being hung in the walk in cooler. Some of these ducks are touching wire shelves or <br /> other food containers. This product must have their own space or individually protect from contamination. Correct today. <br /> Walk in freezer, there is food, in bags, stacked on top of each other. Rearrange food so the food is store in a proper order <br /> and there is isle space. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The cooking equipment has grease buildup. Clean by today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002837 PRO160154 SCO01 01/09/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />