Laserfiche WebLink
Environmental Health Department <br />Time In: <br />12:30 pm <br />12:08 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 369-8424 Owner/Operator: KAMKEM LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2401 W TURNER RD, LODI 95242 <br />Date: 09/12/2023Name of Facility: THAI SPICES RESTAURANT <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door display reach in cooler under the counter had a temperature of 49 F. Adjust units so that they <br />maintain 41 F or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler that is 41 F until <br />these units are repaired or replaced to maintain 41 F. 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 /> #9 Cooling Methods <br />OBSERVATIONS: Observed facility was cooling food in large pots. Discontinue practice immediately. Cool potentially <br />hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into <br />shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />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 <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed food containers stored inside walk in without a lid or covering. Cover the food containers with a <br />lid, foil, or plastic wrap to protect from contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed food items stored on walk in floor. Place and store all food items six inches off the floor. <br />Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000791 PR0162085 SC001 09/12/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD