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Time In: 1005 am <br /> Time Out: 11:55 am <br /> Q�autN San Joaquin County <br /> w <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> 4. �a Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.s*gov.org/ehd <br /> �rFOA <br /> Food Program Official Inspection Report <br /> Name of Facility: Q & Q GRAND BUFFET Date: 1 1/04/2015 <br /> Address: 4704 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: ZHAO, SHAN YONG Telephone (916) 307-2714 <br /> Program Element: 1626- RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/18/2015 <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: Several food handler cards expired. All employees who cook , prep food, or serve beverages shall <br /> renew certificate by 30 days. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Cook has long nails. Nails shall be kept short and neatly trimmed. <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-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:One sink in kitchen is blocked with large table. Remove table and place in another location. <br /> NOTE: ok to have a smaller table next to it, if a splash guard is provided for hand sink. <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(f)) <br /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: Saw a beverage can inside ice bin. Never use bin to store cans, bottles, ect. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0012214 PR0515524 SCO01 11/04/2015 <br /> EHD 16-23 Rev-06/30/15 Page 1 of 4 Food Program OIR <br />