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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 2.47 pm <br /> Time Out: 4:09 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SPICE IT UP! Date: 07/01/2020 <br /> Address: 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: HEUANSAVATH, SENGSOURISACK Telephone: (209)547-0427 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink is obstructed by plants. Remove. Ok, corrected. <br /> Soap does not dispense at hand sink near mop sink. Provide soap today. (Soap is used at dispenser at prep sink) <br /> Provide soap in the wall mounted dispenser today at hand sink next to mop sink. <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(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 door reach-in/under prep across from 3 comp s at 46F. Provide at 41 F or lower. <br /> 2 door reach-in/with prep table is at 59F(only storing whole eggplant),the prep top of this unit is at 46F, beef in this unit is at <br /> 48F. <br /> Display refrigerator at the front counter is at 43F. <br /> Provide a temperature of 41 F or lower of these units when storing potentially hazardous foods. <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 debris on ice machine deflector plate. Clean and sanitize. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Peppers are stored on the same shelf as raw chicken in the 2 door Turbo Air freezer. <br /> A plate of raw meat is stored on the same rack as broccoli and other vegetables in the walk-in refrigerator. <br /> Store raw foods separate from ready to eat foods. <br /> Observed an uncovered container of cut vegetables in the walk-in refrigerator. Cover. <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 /> FA0002600 PRO160796 SCO01 07/01/2020 <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 />