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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS Telephone: (209) 369-8424 Owner/Operator: KAMKEM LLC Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 2401 W TURNER RD, LODI 95242 Date: 05/18/2017Name of Facility: THAI SPICES RESTAURANT Food Program Official Inspection Report 2:21 pm 1:37 pm Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Food handler certificates have expired. Provide onsite within 2 weeks. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #9 Cooling Methods OBSERVATIONS: Observed a large pot of soy beans in sauce that is cooling. Cool food by using one of the methods below. Ok, corrected sauce divided into smaller portions. CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer. (114002, 114002.1) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: No sanitizer detected at dishwasher. Provide at a minimum of 50ppm. Ok, corrected now at 50ppm. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #30 Food Storage/Display Properly Labeled OBSERVATIONS: Observed uncovered food items in refrigerators. Cover foods today. CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR FA0000791 PR0162085 SC001 05/18/2017