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Time In: 1.33 pm <br /> Time Out: 2:16 pm <br /> 911Y.. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> cd�rpaR�'�p Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS(AT FOOD 4 LESS) Date: 12/21/2015 <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: INSPECTION/REINSPECTION 1 hr minimum <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 <br /> OBSERVATIONS: Pork is at 131 F. Provide at 135F or higher. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloth on counter. Store in sanitizer solution. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> chicken--steam table-- 139.00°F walk-in--41.00°F <br /> pork--steam table-- 131.00°F pork fried ric--steam table-- 170.00°F <br /> NOTES <br /> Sanitizer bucket 200-300ppm (quat) <br /> Other item: Observed uncovered pork won ton balls stored on top of a food container lid walk-in. Store in a different manner <br /> as to prevent cross-contamination. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> A_�'_ � <br /> Received by: Name and Title: regina mcsean, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0012482 PR0516146 SC333 12/21/2015 <br /> EH 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br />