Laserfiche WebLink
... . 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 /> Facility Name and Address: CHINA EXPRESS, 3526 MANTHEY RD, STOCKTON 95206 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:2 moist wipe cloths not in sanitizer bucket on 2-comp sink and by kitchen hand wash, and sanitizer <br /> bucket over 400 ppm quat. Store wipe cloths in 200 ppm quat. 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 sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:3-inch diameter hole on floor concrete surface by wok cook line. Repair in 2 weeks to provide <br /> non-absorbent and cleanable surface. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jan Liang Chen Expiration Date: May 17,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 144°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 125°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> water for rice cooker scoop--66.00°F fried rice--steam table left(sourth)--146.00°F <br /> cut raw onions--prep table--52.00°F chicken with mushrooms--steam table right(north)--177.00°F <br /> sliced raw carrots--3D cooler under prep table--57.00°F cooked char siu(bbq pork)--3D cooler under prep table--54.00° <br /> F <br /> 2-comp--kitchen--130.00°F fried rice--steam table right(north)--151.00°F <br /> HW#2--kitchen--123.00°F rehydrated mushrooms--3D cooler under prep table--49.00°F <br /> raw chicken pieces--prep table bottom shelf--47.00°F RR--108.00°F <br /> chow mein--steam table left(sourth)--174.00°F WI--41.00°F <br /> 3D cooler under prep table air--3D cooler under prep table-- cut raw squash--prep table--53.00°F <br /> 51.00°F <br /> batter--3D cooler under prep table--51.00°F sweet&sour--steam table left(sourth)--157.00°F <br /> chow mein--steam table right(north)--176.00°F <br /> NOTES <br /> OIR will be emailed to bhlee23@gmail.com before 5 pm today. <br /> FA0012801 PRO516786 SCO01 03/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />