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Time In: 2.45 prn <br /> Time Out: 4:05 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO BINH MINH Date: 07/18/2016 <br /> Address: 1139 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: KHONG, HOA A Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/01/2016 <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 foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:No paper towel in dispenser of kitchen hand wash (but waitress hand wash which is about 10 feet away <br /> does have paper towel). Immediately provide paper towel. Corrected on site. <br /> Ladle in kitchen hand wash, with signs of the handwash has been used for warewashing or food prep. Immediately stop <br /> using hand wash for anything other than handwashing. <br /> Buckets and equipment blocking hand wash. Immediately remove and provide unobstructed access to hand sink <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Milk in 3D Display at 47 F, and Walk In at 46F. Provide 41 F or lower for potentially hazardous food <br /> (PHF) In 1 day. This is a repeat. <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 <br /> OBSERVATIONS:Soup is left to cool at room temperature before placing in refergerator. Food must be rapidly cool from <br /> 135 to 70 F within 2 hours,then from 70 F to 41 F in 4 hours. Corrected on site. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Flies in the kitchen. Remove and provide more pest control, and take measure to prevent access to <br /> vermin (i,e.,for flies, an air curtain, screen door, or keep door closed). <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0016083 PR0523886 SCO01 07/18/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />