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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � prn <br /> 7fa�p[r+85S growshere. Time In: 12:10 <br /> Time Out: 1:37 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CAMBODIAN RESTAURANT Date: 09/08/2021 <br /> Address: 8046 WEST LN, STOCKTON 95210 <br /> Owner/Operator: NGOEUM, NAVY Telephone: (209)952-8030 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/22/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Observed bags of raw meat on prep table, some packaged raw beef shoulder in box under 3 comp sink, <br /> and raw meat in 1 dr True prep top.The internal temperatures of these meats ranged from 56-63 F. Maintain raw meat at 41 <br /> F or below until ready for use. Corrected on site, manager voluntarily discarded the meat. <br /> The 2 dr True upright cooler in the kitchen was 46 F and the 1 dr True cooler w/prep top was 48 F. Provide 41 F or below <br /> 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The facility did not have any sanitizing agent to sanitize utensils and equipment with as they were out of <br /> bleach. Provide a sanitizer immediately. Corrected on site, manager was able to locate bleach.The sanitizing compartment <br /> of 3 comp sink had 100 ppm chlorine. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed expired 2 food safety certificates. Provide a valid food safety certificate within 60 days and <br /> food handlers cards for all other employees within 30 days of hire. <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 /> FA0002752 PRO160783 SCO01 09/08/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />