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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 10:59 am <br /> Time Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: THAI JASMINE Date: 01/15/2021 <br /> Address: 29 W TENTH ST,TRACY 95376 <br /> Owner/Operator: THANASANCHAI, PORNNIRUTH Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 5 year Food Safety Certificate for this facility has expired. One person shall obtain the 5 year Food <br /> Safety Certificate within 60 days. Once obtained,fax or e-mail a copy to Kadeanne Linhares(klinhares@sjgov.org). <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Avantco(bar) is 47F. 1/2& 1/2 at this unit is 45F. Reduce the temperature of the unit and the <br /> food to 41 F 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1/2&1/2 at 2 door Avantco at bar 45.00°F 1 comp prep sink--120.00°F <br /> chicken-cooked--187.00°F restroom hand sink--100.00°F <br /> 1 door Arctic Air--41.00°F shrimp-out of oil--188.00°F <br /> cooked chicken--211.00°F 2 door True--41.00°F <br /> 1 door Everst prep--37.00°F 1 door Avantco prep--40.00°F <br /> 3-comp sink at bar--121.00°F rice--160.00°F <br /> 2 door Avantco-bar--47.00°F <br /> FA0022361 PR0538932 SCO01 01/15/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />