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Time In: 12:58 IL Time Out: 1:50 pm �g4�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 4�1FdRa Food Program Official Inspection Report Name of Facility: LOUIES CHINESE GOURMET Date: 08/11/2015 Address: 3538 MANTHEY RD, STOCKTON 95206 Owner/Operator: LOUIE, ALAN Telephone: (209) 951-8240 Program Element: 1624- RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/25/2015 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 cards are expired. Retake class in 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). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: Hand sink in kitchen is blocked. Corrected. Hand sinks lack paper towels for the dispensers. Provide today. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.(113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS:Walk-in temperature is 44F. Maintain refrigerator temperature at or below 41F. Correct today. Only keep food that is being actively worked on out of temperature control. Correct today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F.(113996, 113998, 114037, 114343(a)) #9 Cooling Methods OBSERVATIONS: Food cooling at room temperature. Food must be rapidly cooled and placed in refrigerator. Correct today. 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) FA0018899 PRO527876 SCO01 08/11/2015 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR