Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> ` 7fa�p[r+85S grows here. Time In: 1.10 pm <br /> Time Out: 2:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA VILLAGE Date: 09/10/2020 <br /> Address: 935 N YOSEMITE ST, STOCKTON 95203 <br /> Owner/Operator: CHEN, JIAN YE& LILLY Y Telephone: (209)465-2323 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/28/2020 <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:There is cooked and uncooked food out of temperature control.All potentially hazardous foods shall be <br /> maintained at 41 F or lower/135 F or higher. Start immediately. <br /> NOTE: If food is cooling, it shall be transfered into cooler when temperature reaches 135 F or lower. Check temperature <br /> with a probe thermometer. If food is thawing,thaw under refrigeration or under cold running water not to exceed two hours. <br /> The Whirlpool cooler is not cold enough (repeat violation).Adjust to 41 F or lower, immediately. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Three food handler cards/certificates are not on site. Provide them by 2 weeks. <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:Drying hands with cloth towels at customer area. Do not dry hands with cloth towels. Use single use <br /> paper towels. <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 /> FA0002894 PRO160393 SCO01 09/10/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 4 Food Program OR <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 />