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SAN J O A Q U I N Environmental Health Department <br /> ` e U T Time In: 1:20 pm <br /> Time Out: 2:17 pm <br /> i�C1FaR'' GreQl tress grows he <br /> Food Program Service Request Inspection Report <br /> Name of Facility: M KITCHEN BUFFET Date: 10/13/2023 <br /> Address: 2532 E MAIN ST , STOCKTON 95205 <br /> Requestor: DEHONG MA, M KITCHEN BUFFET Telephone: (209)684-8167 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087279 <br /> Inspection Type: 061 -CONSULTATION <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 /> #23 Rodents, Insects or Animals Inside Facility Major <br /> OBSERVATIONS:Observed two live cockroaches crawling on the back prep room hand sink. Observed one small live <br /> cockroach on the prep table in the back prep room.Thoroughly clean and sanitize all contaminated areas.Wash, rinse, and <br /> sanitize any dishware, cookware, and utensils that made may have contact with the cockroaches. Discard any contaminated <br /> products. <br /> Implement pest control services using only approved company that is safe for food service facilities. Correct today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Copies of the 5-year food manager and 3-year food handler certificates are not on site. One person is <br /> required to have a 5-year food manager certificate.All other employees that are handling food are required to obtain the <br /> 3-year food handler certificate within 30 days from date of hire. Obtain certificates and maintain all copies on site. Provide a <br /> copy of the 5-year food manager certificate to cmuro@sjgov.org within 60 days. <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:Observed three tubs of chicken marinating in the back prep room. If it is necessary to remove potentially <br /> hazardous foods(PHFs)from cold (41 F)or(hot) 135 F holding temperatures to facilitate preparation,this preparation shall <br /> in no case exceed two cumulative hours without a return to the specified holding temperatures. Ensure meal prep does not <br /> exceed two hours. 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 /> FA0004642 SR0087279 SC061 10/13/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />