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Environmental Health Department <br />Time In: <br />10:25 am <br /> 9:46 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (916) 588-8619 Owner/Operator: CHAN, DAISY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 631 N CENTER ST, STOCKTON 95202 <br />Date: 11/01/2023Name of Facility: SAIGON BOWL NOODLE HOUSE <br />Reinspection on or after: 11/15/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: The hand sink in the kitchen lacked soap. Maintain the soap dispenser stocked at all times to ensure <br />proper hand washing. This was corrected on site. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The one door cooler under the front counter was observed at 49 F. Adjust unit so that it maintains food <br />at 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water handle at the prep sink was observed non-operational. Repair sink so that it has cold and <br />hot (120F or above) water. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed a package of meat sitting in the prep sink without any running water or submerged. Thaw <br />food items under refrigeration, completely submerged under cold running water, in the microwave oven or during the <br />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 />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002380 PR0160427 SC001 11/01/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD