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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Acre. Time In: 1.30 pm <br /> Time Out: 2:23 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PINOY ASIAN MARKET Date: 07/09/2020 <br /> Address: 720 W EIGHTH ST, STOCKTON 95206 <br /> Owner/Operator: SOEUN,VEUN Telephone: (209)715-9844 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: INSPECT/REINSPECT-Set 101 ROUTINE(Chargeable) Reinspection on or after: 12/09/2020 <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:One person shall obtain the 5 year Food Safety Certificate. Once obtained,fax or e-mail a copy to <br /> Kadeanne Linhares(klinhares@sjgov.org). Provide by 60 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand sink in the kitchen lacks paper towels in the dispenser. Refill dispenser today. <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(17) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:BBQ chicken, spring rolls, pork and chicken buns, BBQ pork skewers, and fish are out at room <br /> temperature. Per Manager,these items were put out an hour ago. <br /> Time logs are available for the BBQ chicken and for the spring rolls. <br /> Maintain time logs for the BBQ pork skewers, the fish and the pork&chicken buns. <br /> After four hours,the product shall be discarded. <br /> Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0007769 PR0507799 SC334 07/09/2020 <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 />