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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PHO RICE& ROLL'D, 2725 NAGLEE RD,TRACY 95304 <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Cards (FHC)for employees are not on site. Maintain employee's Food Handler Cards on <br /> site and accessible. If FHC are not yet obtained or have expired, have employees obtain/renew by 30 days. <br /> Repeat violation. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed several drinking cups in food prep areas. If employees wish to drink in food prep areas, <br /> maintain the beverage in a closed container(lid). Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The longanisa sausage is 46F and the walk-in cooler is 44F. Maintain cold food and refrigeration at 41 F <br /> or below. Correct today. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meat thawing out at room temperature or in standing water(meat in the hand sink at room <br /> temperature, chicken breasts on a tray under the hand sink at room temperature, chicken in standing water at the 2 comp <br /> prep sink, and beef at room temperature at the 2 comp sink drainboard). <br /> When thawing food, use one of the following approved methods: 1)under cool running water to flush away loose particles, <br /> 2)in the refrigerator, 3)in the microwave, or 4)during the cooking process. <br /> All thawing shall occur in the 2 comp prep sink(never at the hand sink). <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0016308 PR0524316 SCO01 08/26/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 2 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />