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Time In: 1.45 prn <br /> Time Out: 2:30 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: QUICKLY Date: 09/20/2017 <br /> Address: 960 W ROBINHOOD DR, STOCKTON 95207 <br /> Owner/Operator: HAO,ZHONGMIN Telephone: (209)227-8596 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler cards are not on site. make copies and keep in a binder at site. Email me copies to <br /> mflohrschutz@sjcehd.com by 1 week to prevent an additional chargeable re-inspection. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Saw bin with a little bit of raw chicken at cooks line. Shall be stored with an ice bath at all times. <br /> Facility needs an additional cooler. Provide by 2 weeks. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Saw bottles of dish soap and scrubber at prep sink in kitchen. Utensil washing not allowed in these <br /> sinks. Use 3 comp sink to wash utensils. <br /> NOTE: Ok to use prep sink at front as a dump sink, but not for washing.Wash-rinse-sanitize blenders every 4 hours at 3 <br /> comp sink. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Saw frozen food thawing at room temperature. Not allowed. Thaw food under refrigeration. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0002932 PRO163113 SC333 09/20/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />