Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:20 am <br />10:35 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: SRISUKSATE, VICHEN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 614 CENTRAL AVE, TRACY 95376 <br />Date: 01/04/2021Name of Facility: THAI CAFE TRACY <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: A few employee's Food Handler Cards are expired or needed. Have all employees renew or obtain the 3 <br />year Food Handler Card by 30 days. Maintain employee's Food Handler Cards on site and accessible. <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed shrimp thawing at room temperature. When thawing food: use one of the approved methods <br />to thaw: 1) under cool running water over the top of the food, 2) in the refrigerator, in the microwave, or 4) during the cooking <br />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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 130 <br /> 100 <br />Vichen "Darby" Srisuksate May 27, 2021 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />chicken wings -- 39.00º F 2 door Superior -- 40.00º F <br />1 door Hussman -- 41.00º F 1 door Whirlpool -- 35.00º F <br />tofu -- 40.00º F restroom hand sinks -- 100.00º F <br />tofu - out of oil -- 180.00º F 2 door Atosa freezer -- 7.90º F <br />2 door Atosa prep - main prep table -- 41.00º F 2 door Atosa prep - side prep table -- 39.00º F <br />1 door Atosa -- 41.00º F pork -- 40.00º F <br />2 door Atosa ( glass doors) -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003929 PR0162388 SC001 01/04/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD