COMPLIANCE INFO_2022 - Laserfiche WebLink

Home Browse Search

r I �,r Environmental Health Department SANJOAQUCUfT I� Greotness grows here Timeln: 11-10am Time Out: 12:07 pm Food Program Official Inspection Report Name of Facility: HONG KONG RESTAURANT#1 Date: 10/17/2022 Address: 430 N MAIN ST, MANTECA 95336 Owner/Operator: CHEN,JASON &MONICA Telephone: (209)879-1758 Program Element: 1624-RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/07/2022 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #6 Handwashing Facilities Supplied and Accessible MAJOR OBSERVATIONS:Back 3 comp sink/hand sink, have temporary soap bottles and lacking paper towels. Provide paper towels today. Provide soap and paper towels from dispensers mounted to the walls in 2 weeks. Paper roll is provided to this hand wash station. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(1)) #9 Cooling Methods MAJOR OBSERVATIONS:Cooked chow mien is kept at room temperature to be cooled. Stop this practice immediately and start adopt an approved cooling method. cooked food will be divided on shallow containers to be rapidly cooled' CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #1 Demonstration of Knowledge OBSERVATIONS:Food manager certificate is not available on site. Keep a copy of certificate on site in 1 week. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #27 Food Protected from Contamination OBSERVATIONS: I observe cooked chow mien stored on the prep table where they marinate raw chicken. Stop this practice immediately to avoid cross contamination. I observe operator voluntarily discarded the cooked food. CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, 0, 113986, 114060, 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) FA0001232 PRO161065 SCO01 10/17/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD