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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 2-15 pm <br /> Time Out: 2:31 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO MINH LONG Date: 05/14/2018 <br /> Address: 1886 W 11TH ST, TRACY 95376 <br /> Owner/Operator: HUYNH, LAN Telephone: <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door Turbo Air reach-in unit is 48F. Reduce temp of this unit to 41 F or below. Correct today. <br /> Remove all potentially hazardous food and store in the 2 door prep refrigeration unit. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door Turbo Air reach-in unit is 48F. Reduce temp of this unit to 41 F or below. Correct today. <br /> Remove all potentially hazardous food and store in the 2 door prep refrigeration unit. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shrimp--36.00°F 2 door Traulsen prep--34.00°F <br /> 1 door Turbo Air--48.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 4-30-18 <br /> Most of the violations have been corrected. <br /> wiping cloth bucket 200 ppm Cl <br /> FA0007169 PRO506048 SC333 05/14/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />