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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 /> Facility Name and Address: CAMBODIAN RESTAURANT, 8046 N WEST LN, STOCKTON 95210
<br /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:Piping leaking under handwash sink. Repair
<br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required
<br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose
<br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171,
<br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br /> #42 Disposal of Garbage and Refuse
<br /> OBSERVATIONS:Garbage not thrown out. Dispose
<br /> CALCODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be
<br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior
<br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3,
<br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Food debris, grease, dirty cloths, bags on floor; grease and food build up on walls. Clean
<br /> Facility very cluttered with both food and equipment, and is therefore difficult to clean and maintain cleanliness. Clean and
<br /> remove clutter.
<br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor
<br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily
<br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original
<br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d),
<br /> 114266, 114268, 114268.1, 114271, 114272)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> raw round eye thin cuts--40.00°F sausages(after 2nd cooking deep fry)--160.00°F
<br /> sausages(after 3rd cooking grilling)--197.00°F Eggs raw whole--74.00°F
<br /> 1 D True--kitchen--38.00°F cooked shrimps/beef balls/tendons/beef flank--1 D True Kitchen-
<br /> -39.00°F
<br /> 1 D True counter--39.00°F sausages(semi-precooked made at restaurant)--122.00°F
<br /> 2D Beverage Air--kitchen--41.00°F
<br /> NOTES
<br /> Did not observe any alleged "substance"as described in the original letter EHD received on 4/25/2016.
<br /> Observed conditions that could compromise food safety(see above)
<br /> Also noted following:
<br /> Base-soup for all noodle soup is made daily. Ingredients(pork bones)are purchased from SF Market at the same strip mall
<br /> at around 2pm daily and slow boiled for about 6 hours. Bones are discarded and the soup left overnight,then reboiled the
<br /> FA0002752 C00041410 SC444 04/27/2016
<br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program Complaint Inspection Report
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