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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 1030 am <br /> Time Out: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SAIGON BOWL NOODLE HOUSE Date: 05/12/2020 <br /> Address: 631 N CENTER ST, STOCKTON 95202 <br /> Owner/Operator: CHAN, DAISY Telephone: (916)588-8619 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 2 door norlake cooler with noodles and cooked shrimp is not cold enough at 67 F. Potentially <br /> hazardous foods shall be maintained at 41 F or lower. Correct immediately(food was moved inside the 2 door true cooler). <br /> NOTE: noodles were still under 41 F or lower since they had just been removed from <br /> freezer and shrimp was just cooked. <br /> Bean sprouts at waitress station are not stored in cold water.Add ice and maintain at 41 F or lower. If ice is not available, <br /> they shall be used by 2 hours. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Owner has food handler card but copy is not on site. Make copy and post on wall. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Beverage cup at cooks line lacks tight lid. Provide to prevent an accidental spill (and contaminate food). <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Using a large bottle of soap for hand washing. Provide a small pump style bottle at hand sink. Correct by <br /> 05/13/20 <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(f)) <br /> FA0002380 PRO160427 SCO01 05/12/2020 <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 />