|
SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNT Y--
<br /> c/ p, Greorne5S grows her,. Time In:�5pm
<br /> Time Out: 2:58 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: CHINA PALACE RESTAURANT Date: 10/23/2018
<br /> Address: 5052 WEST LN, STOCKTON 95210
<br /> Owner/Operator: CHINA PALACE DYNASTY INC Telephone:
<br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/06/2018
<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:2 D reach in cooler, under prep table, in the central aisle, has temp at 47F. Provide 41 F or below in 3
<br /> days.
<br /> Cooked shrimp and BBQ pork, on the 2 D Prep table cooler in central aisle, have temp of 51 F. Discard immediately.
<br /> Corrected on site.
<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 /> #9 Cooling Methods MAJOR
<br /> OBSERVATIONS:Cooked meat is kept on the cook line to cool down before placing it in the walk in cooler. Divide cooked
<br /> food in small container immediately after being cooked and place in the walk in cooler. Corrected on site.
<br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from
<br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller
<br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that
<br /> facilitate heat transfer. (114002, 114002.1)
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:Dish washer chlorine is zero ppm. Provide 50 ppm in 2 days. Meanwhile use 3 compartment sink for
<br /> manual washing using chlorine 100 ppm or more for sanitization.
<br /> Sanitizer bucket is set up with zero chlorine. Provide chlorine 100 ppm or more immediately.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Food containers in the 2 D reach in cooler in central aisle and in walk in cooler are uncovered. Cover
<br /> today to avoid food contamination.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> FA0008056 PR0508401 SCO01 10/23/2018
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />
|