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Time In: 1:05 prn <br /> Time Out: 2:25 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: ANGKOR RESTAURANT Date: 05/05/2016 <br /> Address: 1415 ROSEMARIE LN, STOCKTON 95207 <br /> Owner/Operator: SILA,TAVY Telephone: (209)403-6597 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/26/2016 <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:Saw raw eggs and bean sprouts on counter. Maintain all potentially hazardous foods at 41 F or lower at <br /> all times. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Ware washing sink lacked sanitizer. Sanitizing compartment had rice in it. Re-train employee's to <br /> wash-rinse-sanitize at all times. Need 100 ppm chlorine for last rinse. <br /> Bucket with sanitizer not set up. It shall be set up before food preparation starts. <br /> Saw sponge and dish washing liquid at hand sink. All utensil washing shall be done at 3 comp sink.All sinks are designated <br /> for one purpose. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Rest room lacks paper towels. Provide at all times. <br /> Saw bag with food inside hand sink. Sink shall be used only for hand washing. <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(0) <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Owner stated that mop water is dumped inside 3 comp sink. Starting immediately, use mop sink to <br /> prevent cross contamination. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> FA0001502 PRO160437 SCO01 05/05/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />