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Time In: 1:10 fL <br /> Time Out: 4:00 pm <br /> pP.4��N. San Joaquin County <br /> Environmental Health Department <br /> Iq: x <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFot+� <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO BINH MINH Date: 06/08/2015 <br /> Address: 1139 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: KHONG, HOAA Telephone. <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/01/2015 <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 MAJOR <br /> OBSERVATIONS: No towel in kitchen hand sink, and no soap in dispenser in tea prep hand sink. Provide. CORRECTED. <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 /> #1 Demonstration of knowledge <br /> OBSERVATIONS: One temporary employee (Lee) has no food handler's card. Provide in 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Employee did not wash hands or wear gloves before scooping for ice after cooking/serving. Wash <br /> hands or wear gloves between tasks to prevent contamination. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk In at 46F, and 3D True display cooler at tea prep area at 49F. Provide 41 F or below in 1 day. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> FA0016083 PR0523886 SCO01 06/08/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 3 Food Program OIR <br />