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Environmental Health Department <br />Time In: <br /> 2:21 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: LIANG, HUA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4932 PACIFIC AVE, STOCKTON 95207 <br />Date: 05/25/2022Name of Facility: AHIPOKI <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: A current food manager’s certificate was not available during the inspection. Provide a copy of a valid <br />5-year food manager's certificate to lbaker@sjgov.org within one week. <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 towels at the kitchen hand sink were not currently stocked inside the single-use paper towel <br />dispenser. Paper towel dispenser is broken. Maintain the dispenser stocked at all times and in good repair to ensure proper <br />hand washing. Correct 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The observed temperature for the tuna in the food service line cooler (right side) was 46 F and 49 F for <br />the shrimp. The observed temperature for the green onions in the food service line cooler (left side) was 43 F and 47 F for <br />the beans. Adjust units so that food items are maintained at 41 F or below. Correct today. Units' temperatures were <br />adjusted down during the inspection. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed black build-up on the rim of the ice machine. Clean and sanitize to protect food from <br />contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0024454 PR0542531 SC001 05/25/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD