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Environmental Health Department <br />Time In: <br /> 2:10 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 601-3893 Owner/Operator: LUU, DAVID HOANG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1632 PACIFIC AVE, STOCKTON 95204 <br />Date: 03/25/2021Name of Facility: LUU'S CHICKEN BOWL <br />Reinspection on or after: 04/08/2021 <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: Food handler cards expired. All shall be renewed by 30 days. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Timer for the vegetables that are kept at room temperature was started when inspection started. Cook <br />added a new batch of carrots in current container (that had broccoli and cabbage). Set up timer for one batch at a time. If <br />cooks have another batch, start timer #2, Ect... <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer level for bucket where towels are kept is low at 50 ppm. Always maintain at 100 ppm or higher <br />(corrected). <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Bin with towels had a small amount of rodent droppings. Clean and sanitize towels and container. <br />Continue pest control and set up traps. Provide for containers tight lids. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001749 PR0160422 SC001 03/25/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD