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Time In: 1 10 pm <br /> Time Out: 2:00 om <br /> San Joaquin County <br /> Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> :. <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> �Ll F Q Rai <br /> Food Program Official Inspection Report <br /> Name of Facility: BON MANGE Date: 11/30/2015 <br /> Address: 2819W MARCH LN,STOCKTON 95219 <br /> Owner/Operator: ANIT, DONALD Telephone. (209) 910-0505 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit <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 certificates are not on site. Shall be on site by 1 week. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Paper towel dispenser in kitchen is empty. Refill today. <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(f)) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS: Thawing in pool of warm water. Thawing shall take place only with cold running water for no longer than <br /> hours, <br /> CAL CODE 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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS: Spray bottles are not labeled..All shall be labeled today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: Small food buckets are on the floor. Store 6 inches off floos. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0022533 PRO539427 SCO01 11/30/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />