Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows hey,. Time In: 1.55 pm <br /> Time Out: 2:47 om <br /> Food Program Official Inspection Report <br /> Name of Facility: LOUIES CHINESE GOURMET Date: 12/02/2019 <br /> Address: 3538 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: LOUIE,ALAN Telephone: (209)951-8240 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:Facility currently does not contain a food safety certificate on site and food handler cards on site are all <br /> expired. Keep and maintain a food safety certificate on site at all times and provide renewed food handler cards to Victor <br /> Acevedo(vmacevedo@sjgov.org)within 30 days. <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 hand washing station in the kitchen currently lacks hand soap in a dump dispenser. Provide to <br /> ensure proper hand washing etiquette is being performed. Corrected on site. <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:Observed a few temperatures at the steam table are not maintained at 135F or above. Keep and <br /> maintain all food at 135F or above, anything lower will have to be monitored with a time log and discarded is not sold after <br /> four hours.The rice and chow mien were reheated before being placed on the steam table once again. Corrected on site. <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 /> FA0018899 PR0527876 SCO01 12/02/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />