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II II I Environmental Health Department <br /> A _ OAQU <br /> CCUNT`f <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Q&Q GRAND BUFFET,4704 PACIFIC AVE, STOCKTON 95207 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Using a bowl to scoop up rice vinegar. Use a long handled scoop with hook at the end. <br /> Storing knifes above 3 door prep.They are in between towels and tray. Not allowed. Store in a clean location. Provide a <br /> magnetic strip for their storage. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floors and shelves at back-exterior room are not clean. Clean weekly. <br /> Ceiling at sushi prep is absorbent. Repair and paint by 3 weeks. <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: Shao Yong Zhao Expiration Date: May 06,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 155°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 152°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--buffet--161.00°F spare ribs--buffet--173.00°F <br /> fish--buffet--142.00°F 2 door everest--kitchen--40.00°F <br /> scallop--buffet--172.00°F pepper chicken--buffet--168.00°F <br /> fruit--buffet--39.00°F ice cream--buffet--41.00°F <br /> walk in--kitchen--41.00°F <br /> 2 door imbera--kitchen--39.00°F rice--kitchen--180.00°F <br /> 3 door prep--kitchen--35.00°F 2 door sushi cooler--kitchen--34.00°F <br /> NOTES <br /> No comment entered. <br /> FA0012214 PR0515524 SCO01 11/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 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 />