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Program Element: 1602 - FOOD CONSULTATION Telephone: (209) 696-1948 Requestor: LINH TRAN, BINGE VIETNAMESE CUISINE Inspection Type: 061 - CONSULTATION Address: 5779 PACIFIC AVE , STOCKTON 95207 Date: 03/01/2023Name of Facility: BINGE VIETNAMESE CUISINE Food Program Service Request Inspection Report 11:35 am 10:55 am Time Out: Time In: Request #: SR0084848 Environmental Health Department 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. #1 Demonstration of Knowledge OBSERVATIONS: A food manager’s certificate was not available during the inspection. Provide a copy of a valid 5 - year food manager's certificate to lbaker@sjgov.org within 60 days of permit issuance. All other employees should obtain 3 - year Food Handler Card within 30 days from date of hire. 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). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: The hand sink at the bar lacks a paper towel dispenser. Install a paper towel dispenser and maintain stocked and in good working order at all times. Correct prior to operation. 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(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: At the bar, the three door Everest cooler was observed at 43 F, the two door Turbo Air cooler by the three compartment sink was observed at 46 F and the two door Turbo Air on the left side of the back counter was observed at 43 F. If units are going to store potentially hazardous food adjust so that they are 41 F and below. *Per owner, only non-PHF (soda and alcohol) will be stored in these units. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) Page 1 of 4EHD 16-23 Rev. 07/05/2022 Food Program Service Request Inspection Report FA0018889 SR0084848 SC061 03/01/2023