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Environmental Health Department <br />Time In: <br />11:49 am <br />11:09 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: THANASANCHAI, PORNNIRUTH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 29 W TENTH ST, TRACY 95376 <br />Date: 08/16/2023Name of Facility: THAI JASMINE <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The dish machine is not dispensing any sanitizer. Ran the machine 3 times: 0ppm / 0ppm / 0ppm Cl. <br />Repair the dish machine (dishwasher) to provide 50ppm Cl (minimum) at the final rinse. Correct today. <br />Do not use the dish machine until it is repaired to proper function. <br />Ware washing shall occur manually at the 3 comp sink using the wash-rinse-sanitize-air dry procedure. <br />Corrected on site. Dish machine now 50ppm Cl <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed food (shrimp) thawing at room temperature. When thawing food: thaw in the refrigerator, <br />under cool running water, in the microwave or during the cooking process. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 0 120 <br /> 100 <br />Andrew Pitcock January 30, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022361 PR0538932 SC001 08/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD