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Time In: 1:30 fL <br /> Time Out: 2:10 pm <br /> San Joaquin County <br /> 10 G <br /> �, Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> E. Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sogov.org/ehd <br /> 4�iFORa� <br /> Food Program Official Inspection Report <br /> Name of Facility: SIAMESE STREET RESTAURANT Date: 12/28/2015 <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: INSPECTION/REINSPECTION 1 hr minimum <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 foodbome 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 manager class was taken two weeks ago. Email copy of certificate to <br /> mflohrschutz@sjcehd.com to prevent a chargeable re-inspection. Correct by 1 month. <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 2 door true cooler is not cold enough a t 44 F. Maintain at 41 F or lower. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM --LOCATION --TEMP°F --COMMENTS <br /> 2 door true--kitchen--44.00°F <br /> NOTES <br /> All other violations written 12/03/15 were corrected. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: mark chittaphong, owner <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0001863 PRO160552 SC333 12/28/2015 <br /> EHD 16-23 Rev,06/30/15 Page 1 of 1 Food Program OIR <br />