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Time In: 1:10 pm
<br /> Time Out: 2:20 pm
<br /> San Joaquin County
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> �.. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.s*gov.org/ehd
<br /> 4�Ipa,R�:
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SIAMESE STREET RESTAURANT Date: 12/05/2016
<br /> Address: 3236 PACIFIC AVE, STOCKTON 95204
<br /> Owner/Operator: CHITTAPHONG, MARK Telephone: (209) 466-0130
<br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/19/2016
<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: Bean sprouts are kept at room temperature. Maintain potentially hazardous foods at 41 F or lower at all
<br /> times.
<br /> The 2 door cooler at waitress is not cold enough at 47 F. Shall be 41 F or lower.
<br /> CAL CODE 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 /> #35 Equipment/Utensils A roved and in Good Repair
<br /> OBSERVATIONS: Exterior of food bins ; interior of bucket for ice scoop ; interior of bin with small utensils close to hand
<br /> sink; and plastic cover for tall rack with wheels are not clean. Detail clean on a routine basis. Correct by 12/06/16
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS: Saw dirty towels touching pre-packaged food. Keep all dirty towels in a linen bag or bin.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:All hard to reach floors in kitchen and walk in cooler, ceiling above cooking/prepping area, and walls in
<br /> kitchen are not clean. Detail clean and sanitize by 2 weeks and on a routine basis.
<br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor
<br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily
<br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original
<br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d),
<br /> 114266, 114268, 114268.1, 114271, 114272)
<br /> FA0001863 PRO160552 SC001 12/05/2016
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR
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