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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 1018 am <br /> Time Out: 11:13 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO ISLAND Date: 12/01/2023 <br /> Address: 3202 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: VO, ROME Telephone: (209)395-0188 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/15/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:A container of bean sprouts in water was observed in the kitchen at 63 F. Store bean sprouts in a cooler <br /> that maintains food at 41 F or below OR store bean sprouts for a maximum of 4 hours and then they must be discarded. A <br /> log must be maintained if time will be used. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher was observed sanitizing at approximately 10 PPM. Repair dishwasher so that it is <br /> sanitizing at a minimum concentration of 50 PPM of chlorine. Discontinue use of dishwasher until repair and properly <br /> sanitizing. Manually sanitize dishes and utensils in the three compartment sink with 100 PPM minimum of chlorine or 200 <br /> PPM minimum of quat sanitizer. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed an open drink on the prep table in front of the cooking equipment. A food employee may drink <br /> from a closed beverage container if the container is handled to prevent contamination of the employee's hands,the <br /> container,food, and food contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Facility is not keeping records shell stock tags or labels for the oysters.The identity of the source of shell <br /> stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved <br /> record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are <br /> sold or served. Keep all shell stock tags or receipts on site for 90 days. Correct today. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> FA0001796 PRO160379 SCO01 12/01/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />