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Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotne53 grows here. Time In: 202 pm <br /> Time Out: 3:31 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BEST LUMPIA Date: 04/02/2018 <br /> Address: 9305 THORNTON RD, STOCKTON 95209 <br /> Owner/Operator: VICENTE, RENATO Telephone: (209)952-1395 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink in kitchen was at 11 OF. Provide at 100F-108F. Ok, corrected now at 105F. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed food items in bowls that were covered in plastic wrap. <br /> Per operator,foods are not going to be served. Food items disposed. <br /> If food items are served food items are to maintain 135F or higher. <br /> Per operator all foods will be kept in warmer cabinet. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Observed marinaded pork being made. Prepared pork is placed in a pan next to cook. <br /> Place in shallow pans to cool. Ok, pan placed in walk-in. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0002884 PRO160032 SCO01 04/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />