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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1.35 pm <br /> Time Out: 2:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: KUNG FU TEA Date: 07/14/2021 <br /> Address: 4663 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: DO, THUAN Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/28/2021 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink next to 3 comp sink lacks a paper towel dispenser. Install one and keep full with paper towels. <br /> Correct, immediately. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Large shipment of milk was received over an hour ago and it has not been refrigerated. There are not <br /> enough refrigeration units for potentially hazardous foods. For now remove the oranges from cooler and use that space for <br /> the milk. Provide more refrigeration and do not oder too much product at one time.When milk is received, it shall be <br /> immediately refrigerated and stored at 45 F or lower. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Blenders, ect are rinsed in dump sink and washed-rinsed-sanitized at the end of the day. This process <br /> shall take place for all used utensils at least every 4 hours. Start this practice today. <br /> In use towels are not stored in sanitizing solution. Start immediately.At beginning of shift set up bucket with 200 ppm Quat <br /> and change solution often thought out the day. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0025831 PR0545503 SCO01 07/14/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />