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`'.. ll � � �A�] I N Environmental Health Department `- Irl +lJ L.. v•:v COUNTY 7fa�p[r+85S grows here. TimeIn:�5pm Time Out: 2:10 pm Food Program Official Inspection Report Name of Facility: LA MESA Date: 03/08/2021 Address: 329 LINCOLN CENTER , STOCKTON 95207 Owner/Operator: WONG, PHILLIP Telephone: (209)932-8001 Program Element: 1625-RESTAURANT/BAR 51-100 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/22/2021 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #9 Cooling Methods MAJOR OBSERVATIONS:Large tubs with food inside walk in cooler are not properly cooled. Food shall be rapidly cooled from 135 F to 41 F within 6 hours. Use shallow pans and do not cover with lids during cooling. Once food has cooled down to 41 F, it is ok to store food in larger containers. Start,today. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 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 portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #1 Demonstration of Knowledge OBSERVATIONS:Food handler cards are at another restaurant. Certificate copies from staff that work at this facility shall be on site by 1 week. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:One hand sink at cooks line was blocked with a pan of food.The other one had utensils and dumped food in it. Hand sinks shall be used only for hand washing and also be fully accessible. Start,today. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(0) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Work stations lack buckets with sanitizer for in work towels. Each station shall have bucket. Start today. Once towels are soiled, store in buckets and replace solution as often as necessary to keep Quat at 200 ppm. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) FA0002454 PRO160021 SCO01 03/08/2021 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD