Laserfiche WebLink
Time In: 1 05 pm <br />Time Out: _Z25 pm <br />q�rN San Joaquin County <br />Environmental Health Department <br />_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />.. — Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />9c7Foad <br />Food Program Official Inspection Report <br />Name of Facility: <br />ANGKOR RESTAURANT <br />Date: 05/05/2016 <br />Address: 1415 ROSEMARIE LN, STOCKTON 95207 <br />Owner/Operator: <br />SILA, TAVY <br />Telephone. (209) 403-6597 <br />Program Element: <br />1625 - RESTAURANT/BAR 51-100 SEATS <br />Inspection Type: <br />ROUTINE INSPECTION - Operating Permit Reinspection on or after: 05/26/2016 <br />VIOLATIONS AND CORRECTIVE ACTIONS I <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. (113984(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(f)) <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 SC001 05/05/2016 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 4 Food Program OIR <br />