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• Time In: 1055 am <br /> Time Out: 11:45 am <br /> o,P4�tN• San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> •'ca�iadY+���• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: DYNASTY RESTAURANT Date: 07/14/2016 <br /> Address: 848 W BENJAMIN HOLT DR,STOCKTON 95207 <br /> Owner/Operator: CHU, DANNY Telephone (209)478-1818 <br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/28/2016 <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 foodbome 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:The food safety certificate has expired. Provide this department with a copy of a food safety certificate <br /> within 60 days. <br /> All employees must have a food handler card and a file must be kept with a copy of the cards for inspection. Correct within a <br /> week. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The chicken on the prep table is at 48 F. Per manager it had just been prepared and placed on the cold <br /> table. Ensure all temperatures for potentially hazardous foods kept at or below 41 F. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at orabove 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Shrimp thawing in standing water at 2 comp sink,which is used for thawing. Also ribs are stored on one <br /> of the drain boards at ambient temperature. Follow proper thawing methods as described below. 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Containers of food without proper lids in the walki cooler. Provide lids and maintain covered at all times <br /> to prevent contamination. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c, d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a, b), 114077, 114089.1 (c), 114143(c)) <br /> FAD002837 PRO160154 SCO01 07/14/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />