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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 12-42 pm <br /> Time Out: 1:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ANGKOR ASIAN MARKET#1 INC Date: 07/07/2022 <br /> Address: 4753 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: SOEUNG, SOPHAL Telephone: (209)792-3350 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:The paper towel dispenser at the hand sink was empty. Maintain the paper towel dispenser stocked at all <br /> times to ensure proper hand washing. This was corrected on site. <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-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The cold holding temperature inside the produce walk-in cooler was observed at 43 F. The cold holding <br /> temperature inside the meat walk-in cooler was observed at 47 F.Adjust units to maintain 41 F or below. Correct today. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:There are potentially hazardous foods(cut fruit, cooked food with shrimp, etc.)being stored at ambient <br /> temperature and logs are not available for review. Keep daily logs of all potentially hazardous foods that are using time as a <br /> public health control for four hours and discard after four hours. Correct today. (REPEAT) <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed cardboard liners in several areas around the facility(10 door display cooler for meats, meat <br /> walk-in cooler, etc.). Remove cardboard as they are not cleanable surfaces to protect food prep and storage areas from <br /> contamination. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0002618 PRO160245 SCO01 07/07/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />