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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows Mere, Time In: 130 pm <br /> Time Out: 3:10 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TASTY POT Date: 03/17/2020 <br /> Address: 6252 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: LIN,YALUN Telephone: (916)793-9777 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/31/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Pork broth was not hot enough at 118 F. Saw eggs out of temperature control.All potentially hazardous <br /> foods shall be kept at 41 F or lower/135 F or higher. Test hot foods with a probe thermometer. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Beverage cups at cooks line lacks tight fitting lids. Provide at all times. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink had a cart in front of it. This sink shall never be blocked. Hand wash shall take place thru-out <br /> the day. <br /> Paper towels at beverage station are not inside wall dispenser. Correct,today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:All three work stations lack buckets with sanitizer for in use towels. Set one up at each station with either <br /> 100 ppm chlorine or 200 ppm Quaternary ammonium. Start, immediately. <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 /> FA0002369 PRO160736 SCO01 03/17/2020 <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 />