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Time In: 2-35 prn <br /> Time Out: 3:20 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SILVER CHOPSTICK RESTAURANT Date: 07/31/2017 <br /> Address: 293 W LOUISE AVE, MANTECA 95336 <br /> Owner/Operator: PAN,YAN QIANG Telephone: (209)824-8474 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink, mop sink and prep sink is 115F. Increase hot water temperature to <br /> 120F(minimum). Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed beef thawing in standing water in the 3 comp sink. Maintain water turned on (of sufficient <br /> velocity to flush away loose particles). Corrected on site. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yan Qiang Pan Expiration Date:April 16,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chow mein--steam table--164.00°F restroom hand sink--115.00°F <br /> steam table water--193.00°F 2 door Traulsen--36.00°F <br /> beef--31.00°F 2 door Bev Air--39.00°F <br /> teriyaki chicken--steam table--157.00°F shrimp--32.00°F <br /> mop sink--115.00°F 1 door True--38.00°F <br /> fried chicken--steam table--135.00°F <br /> NOTES <br /> chlorine sanitizer and test strips are available. <br /> FA0012190 PR0515496 SCO01 07/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />