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SAN <br /> J O A Q U I ` ,IA�II Environmental Health Department <br /> COUNTY <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: CAMBODIAN RESTAURANT, 8046 WEST LN, STOCKTON 95210 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Probe thermometer is available but not used. Start today to use the probe thermometer. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Bev Air cooler--41.00°F Display cooler--41.00°F <br /> Hand sink--Rest room--108.00°F 1 d True reach in cooler--41.00°F <br /> NOTES <br /> Complaint inspection.As per manager, she is not aware of the complaint. I asked manager about sausage from preparation <br /> to serving. They prepare the sausage every day in the facility by purchasing ground pork from retail market. They mix ground <br /> pork with salt, sugar, chili and lemon grass. They stuff the pork gut with the mixture then tighten it to make links, put a stick in <br /> each link then they keep them in cooler(41 F).Around 9 AM, they pull cooled links to partially cook them in a pan on stove <br /> then they store them in the cooler for orders to complete cooking on griddle. <br /> I ask the cook to grill a sausage link. Link temp is at 187F on griddle. Facility has probe thermometer and sanitizer <br /> compartment of ware wash is set up with chlorine 100 ppm. Food on the 1 D True reach in cooler is 41 F or below. <br /> Food, prepared at 9AM, on the hot hold, is below 135F as the water(146F)in steam table is not touching containers and not <br /> hot enough.Provide hot water in steam table 160F or above so food on hot hold is at 135F or above at all times. Meanwhile <br /> use the 4 hours time log. I observed manager adding more water to steam table and raising the temp for the steam table. I <br /> checked the steam table temp later, it has temp at 164F. <br /> Hand sink station has hot water 120F and fully supplied. Rest room hand sink has hot water( 108F)and fully supplied. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Soly Ea, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0002752 C00049629 SCO04 04/18/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />