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SAN JOAQUIN Environmental Health Department <br /> C010NTY- <br /> c n' Greotness grows herk;. Time In: 2:00 pm <br /> Time Out: 3:00 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ASIA PALACE RESTAURANT Date: 05/20/2019 <br /> Address: 8118 WEST LN, STOCKTON 95210 <br /> Owner/Operator: Telephone: (209)956-8888 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00049809 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT WENT FOR LUNCH ON SUNDAY 05/12/19, FOOD IS SPOILED, BATHROOM IS VERY DIRTY. <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 /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:Cooked beef, on the 3 D reach in cooler, has temp at 62F and prepared at 9AM which exceed the 4 <br /> hours time control. Provide 41 F or below for all potentially hazardous food today. I observe the cook voluntarily discarding <br /> the food. <br /> 2 sliding door cooler, by fryer, has temp at 49F. Provide 41 F or below today. <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 /> #9 Cooling Methods Major <br /> OBSERVATIONS:By asking the cook on how they are cooling cooked food, he cook the food in the morning then cool <br /> containers at the prep sink, under tap water then place food on the cold hold to be served. Stop this practice immediately. <br /> Cooked food needs to be cooled by one of the cooling method mentioned below. I coached the cook on the cooling method <br /> details. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 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 <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Back hand sink is totally blocked by items. Remove items for full accessibility of the hand wash station. <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(0) <br /> FA0004614 C00049809 SC544 05/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />