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Time In: 10:25 am <br /> Time Out: 10:39 am <br /> q�rN San Joaquin County <br /> Environmental Health Department <br /> W. <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fan: (209)464-0138 Web:www.sogov.org/ehd <br /> 'tCj F O'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: GONGS RESTAURANT Date: 03/24/2015 <br /> Address: 140 E HARDING WAY,STOCKTON 95204 <br /> Owner/Operator: LEI, PAUL Telephone: (209) 952-2583 <br /> Program Element: 1626- RESTAURANT/BAR 101 + SEATS <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 /> OVERALL INSPECTION 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 /> Walk in cooler—41.00°F Salad bar—41.00°F <br /> Wonton soup-- 135.00°F <br /> NOTES <br /> -Violations corrected <br /> -Current food handler cards on site <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 /> Received by: Name and Title: Sue Lei, Owner <br /> EH Specialist: LEYNA HUYNH Phone: (209) 468-3446 <br /> FA0001469 PRO160835 SC333 03/24/2015 <br /> EHD 16-23 Rev.OV30115 Page 1 of 1 Food Program OIR <br />