COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

Time In: 12-55 pm Time Out: 2:20 pm �P.Q•u��.. P San Joaquin County y� Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd '9Gl P Oftt� Food Program Official Inspection Report Name of Facility: SHERMAN CHINESE FOOD Date: 01/31/2017 Address: 2828 S COUNTRY CLUB BLVD, STOCKTON 95204 Owner/Operator: KUANG,JANE A Telephone: Program Element: 1623-RESTAURANT/BAR 1-20 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/15/2017 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:Buckets with sanitizer are not set up in kitchen. The on at buffet lacks sanitizer. Provide 3 buckets with 100 ppm chlorine. Set up at buffet, kitchen, and back of kitchen (for raw meats). Ware washing lacks last rinse.All utensils shall be rinsed with 100 ppm chlorine for 30 seconds or more before they air dry. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) #1 Demonstration of Knowledge OBSERVATIONS:Food manager certificate not on site. Provide by 2 weeks. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS:Proper hand washing not taking place. Saw cook mix raw chichen with hands,then proceed in touching lots of equipment with dirty hands. Saw another cook wash hands at prep sink. Re-train all employee's in proper hand washing. Hands shall be washed between tasks and use hand sink-no other sink to wash hands. CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973(b-0) #7 Hot and Cold Holding Temperatures OBSERVATIONS:Storing bowls with food on top of other food bins at prep cooler. Discontinue practice. Food bins shall have contact with cold air. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) FA0022172 PRO538369 SCO01 01/31/2017 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR