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SAN J O A Q U I N Environmental Health Department <br /> C_U�j N I Y <br /> •- Time In: 2.30 pm <br /> lrireoC�aess glows firer <br /> Time Out: 3:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THAI KITCHEN Date: 01/31/2018 <br /> Address: 107 N SACRAMENTO ST, LODI 95240 <br /> Owner/Operator: PHOMMACHAN, PHOUANGMALY Telephone: (209)518-0099 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 02/06/2018 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate is lacking. Provide. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 door under prep is at 44F. Provide at 41 F or lower. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood has debris. Clean. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on flooring between cooking equipment, under 3 comp sink and under wire shelf in <br /> kitchen and behind ice machine. Clean and sanitize areas. <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 /> FA0000161 PRO160061 SC333 01/31/2018 <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 />