Laserfiche WebLink
SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CAMBODIAN RESTAURANT, 8046 WEST LN, STOCKTON 95210 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The pipe under the 2 comp prep/hand sink was leaking. Repair leak within 3 days. <br /> Observed weak water pressure at hot water tap for 3 comp sink. Provide adequate for hot water tap at 3 comp sink within 1 <br /> week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: required Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef on a stick(hot hold)--grill--138.00°F 1 dr True reach in w/prep top--kitchen--48.00°F <br /> 2 comp hand/prep sink--120.00°F 2 sliding dr display cooler--front counter--41.00°F <br /> Packaged&bagged raw beef--under 3 comp sink&on prep top- hand sink--restroom--100.00°F <br /> -58.00°F--Temperatures were 56-63 F <br /> hand sink--front counter--78.00°F raw meat--1 dr True prep top--62.00°F <br /> 2 dr Beverage Air upright--kitchen--46.00°F <br /> 3 dr Maxx Cold upright w/display--front counter--41.00°F <br /> NOTES <br /> Routine inspection. <br /> The packaged sticky rice and pork buns on the counter were stored at room temperature. Manager said they will utilize time <br /> control and replace items after 4 hours. <br /> Discussed report with manager. <br /> Signature not captured. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Soly Ea, Manager <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0002752 PRO160783 SCO01 09/08/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 Food Program OIR <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 />