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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: 11.54 am <br /> Time Out: 12:24 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THAMKRABOK MARKET Date: 08/30/2022 <br /> Address: 3820 WEST LN, STOCKTON 95204 <br /> Owner/Operator: HER, CHOU Telephone: (209)467-8399 <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/06/2022 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Facility did not have sanitizer on site during the inspection, no warewashing was being done. Provide <br /> chlorine or quaternary ammonia sanitizer immediately. Corrected, received picture of bleach available at facility. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 8 dr reach-in display was 46 F. Provide 41 F or below 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:The papaya salad dressing sauce was 64 F on the prep table, observed salad dressing sauce container <br /> in market display cooler and it said perishable keep refrigerated. Per owner they took the container out and placed it on the <br /> table around 10-11 AM, no records/documentation was available. Keep records/documentation when time is used as the <br /> public health control and do not exceed 4 hour max hold time. Discard salad dressing sauce on prep table at 2 PM and <br /> maintain records. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed some live cockroaches on wall near prep table, on lid of freezer chest in back room and on <br /> floor and bottom shelf in back storage room. Observed some dead cockroaches on floor of back storage room a dead <br /> cockroach in right compartment of 2 comp sink.The 2 comp sink was not being used during the inspection. Clean and <br /> sanitize areas immediately and increase pest control measures. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0002355 PRO160642 SCO01 08/30/2022 <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 />