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,f• Co Environmental Health Department <br /> ,. 11 SAN 3IIOAQUIN <br /> .. COUNTY <br /> Time In: 11'30 am <br /> ��t�p�►' Greotne11 grows here. Time Out: 12:10pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS(AT FOOD 4 LESS) Date: 10/26/2018 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: QUINN, JOHN F Telephone: <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: INSPECTION/REINSPECTION(Chargeable) <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 /> #44 Premises:Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:There are numerous flies in the back of the kitchen. Continue necessary actions to eliminate pest <br /> population. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM_LOCATION--TEMPI F--COMMENTS <br /> beef--steam table--145.00°F sweet and sour pork--steam table--137.00°F <br /> chow mein--steam table--148.00°F orange chicken—steam table--135.00°F <br /> NOTES <br /> The complaint stated that there was maggots in some chicken. <br /> The fly population population in the restaurant has been significantly reduced. Continue to take actions to eliminate fly <br /> population in the restaurant. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Gerald Garfield, store diector <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0012482 PR0516146 SC333 10/26/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />