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- S A N�J O A QU I N Environmental Health Department <br /> l� t;­, —COUNTY— <br /> Time In: 1 06 pm <br /> GPFct»FSS 9PdWS hPf! Time Out: 2:19om <br /> Food Program Official Inspection Report <br /> Name of Facility: GEORGES CHINESE DELI Date: 09/05/2019 <br /> Address: 909 E BIANCHI RD, STOCKTON 95207 <br /> Owner/Operator: CHEN, YUXIN 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:I observe cook, handling food to place it on 2 D True reach in cooler at the cook line,without washing <br /> hands between tasks also I observe employee smoking cigarettes outside the facility and didn't wash hands when he <br /> returned to continue food preparation in the back kitchen.Wash hands frequently with hot water and soap. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:I observe employee preparing raw chicken in the 2 comp sink/prep sink and he rinsed the cutting board; <br /> used to cut raw chicken,with water without detergent or sanitizing solution and place it on the air dry drain board.Wash, <br /> rinse and sanitize cutting board and ware wash sink after finishing food preparation to be ready to be used for utensils <br /> washing. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1. 1140994 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:No hot water in ware wash sink, prep sink, hand sink, rest room hand sink. Provide 120F or more for <br /> ware wash sinks and 100F or more for hand sinks today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 D True reach in cooler at the cook line has temp at 45F. Provide 41 F or below 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 /> FA0004110 PRO160748 SCO01 09/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />