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Time In: 2-50 pm <br /> Time Out: 3:50 om <br /> PquitY San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS Date: 05/08/2017 <br /> Address: 3526 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: PAQ INC Telephone: (209)858-0101 <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 05/15/2017 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand wash#2 again blocked by garbage can. Relocate garbage can and provide unfettered access to <br /> hand wash immediately. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:BBQ pork in a tub under prep table at 78F; management thinks it was moved out of oven at around 1 pm <br /> to 130pm as they're waiting for it to cool enough for cutting and handling. Please be aware potentially hazardous food (PHF) <br /> must be stored at 41 F or below or 135 F or above; prep time for PHF out of temperature is maximum 2 hours. Immediately <br /> provide temperature control (41 F), and if the amount of time out of temperature is of certain to meet prep time, dispose. <br /> This is a repeat violation. BBQ pork was placed into Walk In. <br /> Rice scoop in 73 F water. Immediately clean and sanitize scoop, and place scoop in ice water. This is a repeat violation. <br /> Walk In (via honey walnut sauce)44 F. Provide 41 F or below for PHF <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer at 3-comp still mixes at 400 ppm quat or higher. Repair so sanitizer provides 200 ppm quat. <br /> This is a repeat violation. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth on prep table. Store in sanitizer bucket. This is a repeat violation. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <br /> FA0012801 PRO516786 SC333 05/08/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />