Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:05 pm <br />12:55 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: SRISUKSATE, VICHEN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 614 CENTRAL AVE, TRACY 95376 <br />Date: 05/31/2022Name of Facility: THAI CAFE TRACY <br />Food Program Official Inspection Report <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: The food safety certificate for this facility has expired. Nobody was available to show the employees food <br />handler cards. Obtain a new food safety certificate and ensure that all employees possess a food handler card. <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: The soap for the hand wash sink in the kitchen is not in a pump style dispenser. Provide a soap <br />container that has a pump style dispenser today. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The Atosa 2 door prep refrigerators in the kitchen are not cold enough at 49 F and 45 F. Decrease the <br />temperature of both of these refrigerators to 41 F or lower by 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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The stainless sheet in the service window between the kitchen and the service area is not secured to the <br />counter. The counter is dirty and not cleanable underneath this stainless sheet. Properly secure this sheet to the counter <br />top, or repair this counter top to be cleanable and keep it clean. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0003929 PR0162388 SC001 05/31/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com