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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�57� <br /> Time Out: 1:47 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ANGKOR ASIAN MARKET#1 INC Date: 06/29/2023 <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 Reinspection on or after: 07/13/2023 <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Time control logs were lacking for potentially hazardous food items on display near the entrance doors <br /> (spring rolls, Banh Chiao, beef Laab, sausage, shrimp noodles, cut fruit, sandwiches, etc.). Per employee,food was taken <br /> out of temperature control at 9 am. Food shall be marked or a log shall be kept when food is removed from temperature <br /> control and the four hour time limit has been reached. When the four hour time limit has been reached potentially <br /> hazardous foods shall be discarded. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The chlorine sanitizing solution bucket in the kitchen was not showing sufficient concentration of <br /> chlorine. Provide chlorine concentration at a minimum of 100 Parts Per Million (PPM)for proper sanitation of all food <br /> preparation and contact surfaces. Correct today. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed flies in the food prep and service areas. Implement pest control to reduce/remove flies from <br /> food prep and service areas. Ensure doors are kept closed to prevent entrance of flies. Correct today. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Food items(boxes of mangoes, bags of rice, etc.)were observed throughout the facility being stored <br /> directly on the floor. Store all food items a minimum of 6 inches off the floor. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0002618 PRO160245 SCO01 06/29/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />