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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Timeln: 1-09pm <br /> Time Out: 2:12 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BANGKOK RESTAURANT Date: 06/09/2020 <br /> Address: 3255W HAMMER LN, STOCKTON 952092753 <br /> Owner/Operator: CHANTHILACK, NICK&SOEU, TEVY Telephone: (209)275-0441 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Several new staff do not have food handler cards. <br /> Provide within 30 days. <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:Small refrigerator under prep table is at 49F. <br /> Provide at 41 F or lower. <br /> Observed cut tomatoes in 2 door refrigerator/under prep next to cooking area (unit was not plugged in)operator disposed of <br /> tomatoes.All other items are stored in prep top of this unit and are no phf. <br /> If storing potentially hazardous foods in this unit provide 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed several uncovered food items in the walk-in refrigerator. <br /> Cover food items. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed purses hanging on racks that store plastic wrap and sugar and other food related items. <br /> Store personal items in a different location. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0001880 PRO160101 SCO01 06/09/2020 <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 />