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Time In: 130 prn <br /> Time Out: 2:48 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: 07/24/2017 <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: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 08/07/2017 <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:Soup base(98 F)being made with herbs and vegetation inside cloth bags in a green plastic tub under <br /> prep table. Provide 41 F or below immediately for all potentially hazardous food (PHF). Management voluntarily disposed <br /> above items. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler's cards for older gentleman, lady, and son of owner who were handling foods lacking. <br /> Provide in 2 weeks. <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:Hand wash sink in kitchen being used for dirty utensil (spatula and strainer scoop)storage(or washing) <br /> and not for handwashing. Immediately remove, and use hand wash for handwashing purpose only. This is a repeat <br /> violation. <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(f)) <br /> FA0016083 PR0523886 SC333 07/24/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />