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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 120 pm <br /> Time Out: 2:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THAI ME UP Date: 05/29/2020 <br /> Address: 2125 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: KEOPRASEUTH, RATSAMY Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/12/2020 <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:The 2 door prep cooler at the back area is not cold enough.Any potentially hazardous foods that has <br /> been there for over 2 hours shall be discarded.Adjust cooler to 41 F or lower, immediately. Place any other potentially <br /> hazardous foods on an ice bath. <br /> Lots of cooked noodles that are in the process of being sliced are out of temperature control.When diligent food prep is not <br /> taking place, store potentially hazardous foods 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Saw both chicken and meat inside prep sink. Cold water was running but meat was not in a bowl. Thaw <br /> only one meat at a time and meat being thawed shall be in a bowl with water running inside it(all meat shall be in contact <br /> with water). <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Large container with salt or sugar is not labeled and has a large bowl inside it. Label container and <br /> always use a handled scoop when dispensing. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Wire racks are greasy and dusty.All shall be detailed cleaned by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0022791 PR0539838 SCO01 05/29/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />