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Environmental Health Department <br />Telephone: (510) 925-7177 Owner/Operator: KING PAO <br />Inspection Type: Routine <br />Address: 524 N MAIN ST, MANTECA 95336 <br />Date: 07/22/2024Name of Facility:KING PAO <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <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 <br />closure of the food facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: I observe an employee, wearing disposable gloves, at the cook line, going back to the 3 comp ware wash <br />station to wash the disposable gloves ( though there is an accessible hand wash station on site) then returned back to handle <br />food. Stop this practice immediately. Disposable gloves are never rewashed to be reused. If gloves are dirty/ employee are <br />changing tasks, the gloves should be disposed, hands to be washed with hot water and soap for at least 20 seconds and new <br />gloves to be on before touching food. Correct immediately. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to <br />ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, <br />113953.4, 113961, 113968, 113973 (b-f)) <br />This is (Major) Violation. <br />MAJOR <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Front 1 D display cooler is at 47F. Provide 41F or below today. <br />Back 2 D cooler across the washing station, is at 44F. Left 1 D reach in cooler/ under prep table, at cooking and prepping area, <br />is at 44F (sliced tomatoes at 43F). Provide 41F or below 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 />This is (Minor - Food) Violation. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Chlorine solution in 3 comp sink sanitizing compartment, is 50ppm. Provide 100ppm today. Corrected on <br />site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />This is (Minor - Food) Violation. <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0505727 07/22/2024 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD