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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greogri@SS grows here, Time In: 1047 am <br /> Time Out: 11:41 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PINOY ASIAN MARKET Date: 08/08/2023 <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: 08/29/2023 <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:MAJOR:The kitchen hand sink is not accessible(full of lemongrass). Maintain the hand sink open and <br /> accessible for proper hand washing. Correct today. <br /> The paper towel dispenser at the kitchen hand sink is empty. Refill the paper towel dispenser today. <br /> The soap dispenser at the kitchen hand sink is empty(a squeeze bottle of dish soap is near by). Refill the soap dispenser <br /> today. <br /> Tri-fold paper towels are on top of the paper towel dispensers in the restrooms. Maintain the paper towels in a dispenser. <br /> 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(0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, provide a copy <br /> to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <br /> Repeat violation <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The open meat case is 45F and the 16 door reach-in is 43-44F. Maintain cold food and refrigeration at <br /> 41 F or below. Correct today. <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 /> FA0007769 PR0507799 SCO01 08/08/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <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 />