Laserfiche WebLink
S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Q&Q GRAND BUFFET,4704 PACIFIC AVE, STOCKTON 95207 <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Sushi rolls lack time flags. Provide, immediately. Sushi shall be sold by 4 hours. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Oyster tags are not kept by month.All of the months are mixed up. Rubber band by month. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Thawing small crabs in standing water. Thawing bags with lobster meat at room temperature.Thaw <br /> crabs with cold running water not to exceed 2 hours and thaw lobster in refrigerator. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Pans with food in small walk in cooler lacked covers.All food shall be protected with covers. <br /> Large and small container with food lack labels. Label containers with common name by 2 days. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following surfaces need detail cleaning: <br /> 1. Walk in shelves <br /> 2. Exterior and interior of coolers/freezers <br /> 3.All of the floor sinks <br /> 4. Exterior of small food bins at cooks line <br /> 5. Hood filters(on the far left end) <br /> 6.Area underneath cooking equipment <br /> 7. Walls at ware washing area <br /> 8. Kitchen light covers <br /> 9. Interior of cabinets at waitress station <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0012214 PR0515524 SCO01 10/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />