- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- Metal pan dripping with raw shrimp juice from washing shrimp at the prep sink, was placed back on top of other clean pans, dishes, containers, and strainers without washing and sanitizing first, thereby contaminating these items. All food contact surfaces must be sanitized. Observed employee cleaned and sanitized all above items. Corrected. This is a repeat.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Critical: Rodents, Insects or Animals Inside Facility (corrected on site)
- Details:
- Observed one live roach on kitchen floor, and multiple (20+) dead cockroaches behind water heater and in 3 cabinets at waiter's station
- Comment:
- owner stated by phone that Delk last visited on 1/13/2016 but was unable to provide any invoices / receipts on site (Matt from Delk confirmed by phone they were out once in January). Immediately remove both live and dead roaches, submit a copy of the last pest control work order / invoice, and more pest control as need
- Demonstration of Knowledge
- Details:
- Unable to verify food handler's cards of two may be new female employees. Provide within 30 days of hire, and submit copy of the documentation or class-sign-up at the next reinspection or by email (jwong@sjcehd.com)
- Comment:
- 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).
- Hands Clean/Properly Washed/Proper Glove Use
- Details:
- One employee did not wash hands after washing raw shrimps before moving to other tasks. Wash hands or change gloves in between tasks. This is a repeat from 11/16/2015 rather than 12/23/2015 inspection.
- Comment:
- Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
- Disposal of Sewage/Wastewater
- Details:
- Wastewater on kitchen floor at warewash. Ensure waste water goes into sewer system only. This is a repeat.
- Comment:
- All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
- Person in Charge Present or Performing Duties
- Details:
- Person in charge (ie owner) not on site. Ensure there is a person in charge with proper food safety knowledge during operation.
- Comment:
- A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
- Employee Cleanliness and Hair Restraints
- Details:
- One employee did not exercise hair restrain for her long hair. Provide. Corrected on site.
- Comment:
- All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
- Equipment/Utensils Approved and in Good Repair
- Details:
- Wastewater overflows from warewash machine or leaky pipes. Repair. This is a repeat. Bottom of two cabinets and counter table by cooler at waiter's station / tea prep area collapsed / damaged by water. Repair.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Approved / Sufficient Ventilation and Lighting
- Details:
- No cover on overhead light southwest corner of kitchen. Provide shatter proof cover in 2 weeks
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Proper Use and Storage of Wiping Cloths
- Details:
- 3 wipe cloths by warewash machine and on prep table not in sanitizer bucket. Store in sanitizer bucket. This is a repeat from 11/16/2015 rather than 12/23/2015 inspection.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- Leaking line at warewash. Repair. This is a repeat.
|
02/11/2016 | Reinspection |
- Critical: Rodents, Insects or Animals Inside Facility (corrected on site)
- Details:
- Observed one live cockroach next to warewash machine, one live on top of a bag of flour, at least 8 dead ones under sinks, water heater, prep tables, and in a tub of wastewater under the 2-comp sink. Cockroaches removed. This is a repeat.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Food Contact Surfaces Sanitized or Warewashing Sanitization
- Details:
- 3-comp sink still lacks stopper for sanitizing, and the sinks appear dirty with food particles and growth around drains. Provide stopper and sanitize all food contact surface. This is a repeat. Cleaned utensils being dried with linen after wash. Allowed sanitized utensils and food contact surface to air dry and not be re-contaminated with wipe cloth.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Disposal of Sewage/Wastewater
- Details:
- Wastewater from 3-comp and 2-comp sinks, and from the warewash machine (only during first run of the day according to owner) leaking to floor. Wastewater must be disposed to sewer system. Repair and prevent drainage to anyway except sewer system.
- Comment:
- All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
- Approved Thawing Methods
- Details:
- Two boxes of frozen meat on top of drain board of 3-comp sink. Flaw in approved methods. Corrected by moving to Walk In. This is a repeat.
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Food Protected from Contamination
- Details:
- Boxes of raw ginger and onions not covered. Cover. This is a repeat.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Storage/Display Properly Labeled
- Details:
- Bag of monosodium glutamate on floor. Store at least 6 inches above. This is a repeat.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Equipment/Utensils Approved and in Good Repair
- Details:
- Wastewater from warewash machine overflows (only during first run of the day according to owner). Repair.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- Four 2-floot long CO2 cylinders not chained down. Chain down. This is a repeat.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- Drainage piping of 3-comp and 2-comp sinks leak. Wastewater must be disposed to sewer system. Repair.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Food debris behind griddle, under sink. Clean. This is a repeat.
|
12/23/2015 | Additional |
- Critical: Handwashing Facilities Supplied and Accessible (corrected on site)
- Details:
- Handwash still blocked by stack of pans. Violation remains in effect. Remove blockage immediately. Corrected.
- Comment:
- 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(f))
- Critical: Food Contamination and Adulteration (corrected on site)
- Details:
- Cloth, some wet, still being used to cover and in contact with spring/egg rolls in 3DM3, lettuce in walk in, and cooked noodles. Remove immediately and protect food from contamination. Corrected.
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- Sanitizing of warewashing at 3-comp sink not conducted. Immediately begin using 3-comp sink for warewash and sanitizing. Note: most utensils are washed and sanitized at dishwashing machine but not all. Could not locate stopper at 3-comp sink. Provide stopper for the 3-comp sink so sanitizing solution can be prepared.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Critical: Rodents, Insects or Animals Inside Facility (corrected on site)
- Details:
- One live 3/4 inch long roach on metal food prep table (killed and removed by employee), at least 2 live 1/2-inch roaches and about 6-8 dead ones behind chest freezer in kitchen, 20 to 30 dead 1/4-inch to 1/2 inch roaches or roach body parts under center isle table, 1 live roach and about 5 dead roaches under water heater. Immediately contact commercial pest control contractor, remove all food debris and attractants for insects and vermin, and eliminate any access to pest. Owner stated she will contact such a company tonight.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Approved Thawing Methods
- Details:
- Raw chicken thawed in a tray of water at room temperature. Thaw only at refrigerator, microwave, or running water. Immediately begin thawing per this section. Observed thawed chicken moved to Walk In
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Food Protected from Contamination
- Details:
- Buckets of flour/corn starch, containers of sugar, vegetables, curry/cumin powder not covered. Cover immediately to avoid contamination.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Storage/Display Properly Labeled
- Details:
- Tub of raw onions and a tub of taro roots on the floor. Store food at least 6 inch above floor.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- 4 CO2 cylinders by Walk In not chained down. Chain.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Proper Use and Storage of Wiping Cloths
- Details:
- Wipe cloth not in sanitizer bucket. Store wipe cloth in sanitizer bucket.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Food debris behind chest freezer and under various equipment (though much improved from October). Clean
|
11/16/2015 | Reinspection |
- Critical: Handwashing Facilities Supplied and Accessible (corrected on site)
- Details:
- Handwash in kitchen obstructed. Provide clear access to handwash immediately. Corrected. No paper towel in handwash in ktchen. Provide immediately. Corrected.
- Comment:
- 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(f))
- Critical: Hot and Cold Holding Temperatures
- Details:
- (Major) Bean sprouts in water bath and woodear (kind of fungus) in water bath at room temperature 76F for unknown length of time. Provide 41F or below for potentially hazardous food (PHF). (Minor) 2D Victory at 47 F, and 3D M3 cooler (bottom) at 43 F. Provide 41F or below for all PHF.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Critical: Food Contamination and Adulteration (corrected on site)
- Details:
- Cloth placed on top of cooked rice noddles on prep table. Immediately remove cloth and eliminate any source of contamination to food, and keep cover to prevent contamination. Noodles discarded and other noodle containers covered with food wrap. Utensils stored next to tea prep sink at tea prep counter. Store at least 2 feet away or install splash guard at least 6 inches tall to prevent contamination to utensils
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- No sanitizer bucket for the many wipe cloths. Immediately prepare sanitizer bucket for wipe cloths, and sanitize all food contact surfaces including prep table. Sanitizer buckets were set up during this inspection. Pots and pans inside mop sink (with a mop still inside) and next to the mop sink. Remove, clean, and sanitize immediately, and cease storing pots, utensils, and other food contact surfaces at mop sink or other location where contamination can occur. Pots were removed and cleaned on site.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Critical: Rodents, Insects or Animals Inside Facility
- Details:
- 30 to 40 mostly 1mm to 2mm, including 3 ro4 3mm live cockroaches under empty CO2 cylinder, and 2 dead 2mm cockroaches in cabinet under tea prep area. Immediately take measure to control pest, eliminate any access to pest, and remove food debris or water sources that can attract cockroaches, insects, and vermin. EHD recommends contacting professional pest control contractors if you are unable to meet this requirement.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Demonstration of Knowledge
- Details:
- Food handler's cards not available for inspection. Provide food handler's card for every food handler within 30 days.
- Comment:
- 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).
- Food Protected from Contamination
- Details:
- No cover on rice noodles. Provide. Corrected.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Proper Use and Storage of Wiping Cloths
- Details:
- About dozen to two dozen wipe cloth not in sanitizer bucket throughout facility and kitchen. Store wipe cloth in sanitizer bucket, or in laundry immediately. Corrected.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Floor dirty and food debris behind wok line. Clean.
|
10/09/2015 | Routine |
| No violation noted during this evaluation. | 05/14/2015 | Change Of Owner |
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Rodents, Insects, Birds or Animals Inside Facility
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
|
10/24/2014 | Routine |
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
|
10/10/2013 | Reinspection |
- Critical: Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Unprotected from Contamination During Storage
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
10/08/2013 | Routine |
- Lack of Valid Food Safety Certificate
- Comment:
- 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).
- Handwashing Facilities Not Supplied and Accessible (corrected on site)
- Comment:
- 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(f))
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Unprotected from Contamination During Storage
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Equipment/Utensils/Linens: Improper Storage / Use
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
|
09/27/2012 | Routine |
Restaurant representatives - add corrected or new information about Mac Pho, 3322 E Hammer Ln, Stockton, CA 95212 »