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SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 9.30 am <br /> € Time Out: 10:15 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KUNG FU TEA Date: 08/24/2020 <br /> Address: 1448 HULSEY WAY , MANTECA 95336 <br /> Requestor: THUAN QUOC DO, KUNG FU TEA Telephone: (253)314-6468 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082473 <br /> Inspection Type: 061 -CONSULTATION <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:Food manager certificate is required within 60 days and all newly hired employees are required to <br /> provide food handler cards within 30 days from the hiring date. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Back hand sink is lacking paper towels and soap from dispensers. Provide soap and paper towels before <br /> operating. <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:Back 1 D true cooler, Back 2 D True cooler, Front 1 D Bev Air cooler and front 2 D True cooler were <br /> turned off during my inspection. Provide 41 F or below to all cooling units before operating. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Provide accurate thermometer in each cooling unit on site before operating. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0019618 SR0082473 SC061 08/24/2020 <br /> EHD 16-23 Rev.8/18/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />