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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> „F�.,,:• <br /> Time <br /> Greotness grows here. : 1120 am <br /> TimeeOOutut: 12:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS(AT FOOD 4 LESS) Date: 10/23/2018 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: QUINN, JOHN F Telephone: <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The sweet and sour pork is not hot enough at 120 F.All potentially hazardous food must be maintained <br /> at 135 F or above or 41 F or below.This product must be discarded. The mushroom chicken is not hot enough at 130 F. <br /> Increase and maintain at 135 F or above immediately. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Many storage containers in the dry storage room have scoops inside the product with no handles. <br /> Provide and use scoops with handles. Store these outside the product in a clean container or surface. Some raw and <br /> cooked chicken is uncovered in the walk in refrigerator. Cover all food products in the refrigerator. Fresh produce can <br /> remain uncovered. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The light cover in the dry storage room is broken. Replace by 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> FA0012482 PR0516146 SCO01 10/23/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />