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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 10:15 am <br /> € Time Out: 10:50 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PROSPERITY SZECHUAN CUISINE Date: 07/14/2023 <br /> Address: 7840 WEST LN , STOCKTON 95210 <br /> Requestor: LILI WANG, PROSPERITY SZECHUAN CUISINE Telephone: (916)385-2820 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086827 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The owner or the operator must take a food safety class or exam within 60 days from the dater the <br /> permit is issued and provide a copy of the certificate. <br /> All other employees must obtain a food handler card within 30 days of employment and maintain copies at the facility. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispenser in the men's restroom is not installed.Affix to the wall. 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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The prep coolers show 39°F on the thermometer but the beef and chicken inside the units are at 45°F. <br /> Make sure all potentially hazardous foods are maintained 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:There is food residue in the walk-in freezer and handles. <br /> There is food residue on refrigerator handles. <br /> Clean and maintain. Correct today. <br /> There's some grease on cooking equipment and under. Clean and maintain. Correct today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0018970 SR0086827 SC061 07/14/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />