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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 1027 am <br /> Time Out: 11:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PINOY ASIAN MARKET Date: 02/24/2022 <br /> Address: 720 W EIGHTH ST, STOCKTON 95206 <br /> Owner/Operator: SOEUN,VEUN Telephone: (209)715-9844 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/10/2022 <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 MAJOR <br /> OBSERVATIONS:The kitchen and deli hand sinks lack pump style soap. Refill soap dispensers today.A bottle of dish soap <br /> was taken from the store shelves to use. Maintain soap in a pump style dispenser. Correct today. <br /> The paper towel dispensers at the kitchen hand sink,the meat/fish hand sink and the restroom hand sink are empty. Refill <br /> paper towel dispensers today. Paper napkins are available for use at the restroom hand sink. <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 MAJOR <br /> OBSERVATIONS:Jugs of pork blood are 59F. Pork blood is labeled KEEP REFRIGERATED. Discard pork blood <br /> immediately. <br /> Some dishes at the steam table (hot hold)and customer self-service cabinet are less than 135F. Maintain hot food at 135F <br /> minimum (after cooking or re-heating to proper temperature). Per person in charge,this hot food was just put out this <br /> morning. Steam table turned up. <br /> The shrimp at the seafood table lacks any ice(shrimp are still frozen at time of inspection). Cover all fish and shrimp with ice <br /> routinely throughout the day as it melts. Correct immediately. <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Some dishes at the steam table(hot hold)and customer self-service cabinet are less than 135F. <br /> Maintain hot food at 135F minimum (after cooking or re-heating to proper temperature). Per person in charge,this hot food <br /> was just put out this morning. If food is not kept hot, a time and temperature log must be kept. <br /> Immediately implement a time and temperature recording method. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0007769 PR0507799 SCO01 02/24/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />