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�� I Environmental Health Department <br /> SANY „ - <br /> tTime In: 12.40 pm <br /> .*+ R�triSS grows TEfe, Time Out: 2:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: YUJIN RAMEN &NOODLE BAR Date: 07/17/2018 <br /> Address: 3202 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: YUJIN KITCHEN INC Telephone: (209)395-0188 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/31/2018 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Lack of hand washing between tasks. Cooks shall wash their hands on a routine basis and before using <br /> clean gloves. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 door prep cooler is not cold enough at 44 F. It shall be adjusted to 41 F or lower, immediately. <br /> Saw bags with raw noodles at room temperature. Shall be used by 2 hours. Set timer. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Lack of sanitizer buckets at cooks and waitress lines. Shall provide and change often. Keep chlorine <br /> level at 100 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Floor sink servicing mop sink and ice machine drains very slow. It shall be immediately unplugged. Mean <br /> while dump waste water in toilet. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> FA0001796 PRO160379 SCO01 07/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />