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Environmental Health Department <br />Time In: <br /> 2:15 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: VU, KHANH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6349 PACIFIC AVE, STOCKTON 95207 <br />Date: 07/13/2021Name of Facility: HAPPY LEMON <br />Reinspection on or after: 07/27/2021 <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: Unable to review the food handler cards. They are inside locked office. Certificates shall be available for <br />inspector during the next inspection. <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: Paper towel dispenser in back room is empty. Refill, 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Blenders, ect are rinsed and reused. Employees stated that they are washed-rinsed-sanitized at the end <br />of the day. This is not acceptable. They shall be washed-rinsed-sanitized at least every 4 hours. Start implementing this <br />requirement, today. <br />Saw a couple of dirty towels at food prep (front area). At the beginning of shift, set up a bucket with 100 ppm chlorine <br />solution. In use towels shall be stored in this solution thru out the day. Change this solution as often as necessary. <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Curtain is very dirty. Launder by 3-4 days. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002390 PR0160251 SC001 07/13/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD