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Time In: 1.00 pm <br /> Time Out: 3:25 om <br /> Pgv�tY San Joaquin County <br /> �Q.��•cGG <br /> 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 /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CAMBODIAN RESTAURANT Date: 04/27/2016 <br /> Address: 8046 N WEST LN, STOCKTON 95210 <br /> Owner/Operator: NGOEUM, NAVY Telephone: (209)952-8030 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00041410 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> ON SUNDAY 4/17/2016 AT 4:20 PM, PARTY OF 6 ATE AT FACILITY. THEIR PARTY CONSISTED OF HUSBAND AND <br /> WIFE (AGES UNKNOWN), 12 YEAR OLD SON, 9 YEAR OLD DAUGHTER, 5 YEAR OLD SON AND HUSBAND'S 24 <br /> YEAR OLD SISTER. HUSBAND AND WIFE ORDERED THE COMBINATION NOODLE SOUP. THE 3 CHILDREN HAD <br /> CHICKEN NOODLE SOUP AND MILK SHAKES.THE HUSBAND'S SISTER HAD FRIED RICE WITH A SIDE ORDER OF <br /> SOUP. COMPLAINANT ALLEGES THAT UPON LEAVING THE RESTAURANT, COMPLAINANT,WIFE AND SISTER <br /> FELT FUNNY WITH DIZZINESS. SEE ATTACHED LETTER. <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:Handwash blocked. Remove blockage <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(1)) <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:Raw eggs at 74 F. Discard and provide 41 F for potentially hazardous food (PHF) <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 /> #8 Use of Time as a Public Health Control Major <br /> OBSERVATIONS:Semi-cooked sausages (made about 1030 according to operator)in steamer over flame are are at 122 <br /> F, and ones on table at room temperature 79F. Provide 135 F or above, or 41 F or below, or complete cooking/prep within <br /> 2 hours. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0002752 C00041410 SC444 04/27/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program Complaint Inspection Report <br />