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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1025 am <br /> Time Out: 11:25 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SIAMESE STREET RESTAURANT Date: 12/15/2020 <br /> Address: 3236 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: CHITTAPHONG, MARK Telephone: (209)466-0130 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/30/2020 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer level for dishwasher is low at 10 ppm. Level shall be at least 50 ppm. Correct immediately. <br /> Meanwhile ok to sanitize at 3 comp sink with 100 ppm chlorine for 30 seconds. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Saw a large container at room temperature with shelled eggs and tofu.These are potentially hazardous <br /> foods that need to be kept at 41 F or lower. Ok to leave food at RT if it is going to be used by 2 hours. <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Rice scoops that are used for cooked rice are stored in room temperature water. Water shall be kept <br /> cold with ice to prevent bacterial growth. Start,today. <br /> Container were ice scoop(for ice machine)is stored is dirty. Clean and sanitize, daily. <br /> Storing knives and cleavers between tables and prep cooler. This is a"dirty area". Store knives in a sanitary manner. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0001863 PRO160552 SCO01 12/15/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />