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SAID JOAQUIN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MY THAI CUISINE, 3001 TRACY BLVD, TRACY 95376 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Utensils(scoops,tongs, etc.)are in room temperature water. Store utensils in ice water in between uses. <br /> Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Malimone Phimmachanh Expiration Date:September 22,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fish--36.00°F 3 door Traulsen--41.00°F <br /> shrimp--32.00°F rice--166.00°F <br /> restroom hand sink--100.00°F 3 door True prep 45.00°F- <br /> tofu-just fried/cooling--128.00°F pad thai-cooked 186.00°F <br /> 2 door Turbo Air-front counter--44.00°F- <br /> NOTES <br /> chlorine sanitizer test strips are available <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Paul Khammanivong, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0006813 PR0505495 SCO01 03/06/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />