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San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Facility Name and Address: CHINA PALACE RESTAURANT, 5052 WEST LN, STOCKTON 95210 <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Lots of water and food debris on floor and under shelves and equipment including griddle line, and <br />powder and sugar on floor and on bottom shelf at dry storage next to freezer Walk In. Clean in 1 day. This is a repeat <br />violation. <br />Hood on left side very greasy. Clean in 2 weeks. This is a repeat violation. <br />Ceiling panel and ceiling exhaust housing very dusty. Clean to protect food from contamination from falling debris in 3 days. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 <br />Benny Chan August 30, 2020 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />HW 1 -- waitress station -- 142.00º F 2D prep table cooler (center aisle) air -- 2D prep table cooler <br />(center aisle) -- 49.00º F <br />raw wonton -- 2D prep table cooler (center aisle) -- 44.00º F RR men -- 100.00º F <br />gravy (to be ladled on top of cooked food) ready to be served -- <br />unheated container on prep table by griddle -- 69.00º F <br />WI -- 41.00º F <br />soup 2 -- kitchen heat hold unit -- 176.00º F Rice cooker 1 -- kitchen -- 167.00º F <br />3-comp -- kitchen -- 141.00º F char siu (place in cooler about 12 pm) -- 2D prep table cooler top <br />side (center aisle) -- 51.00º F <br />raw marinated chicken (placed in cooler about 12 pm) -- 2D prep <br />table cooler (center aisle) -- 53.00º F <br />raw scallop -- 2D prep table cooler top side (center aisle) -- 41.00º <br />F <br />cooked shrimp in water (initial time in cooler unknown) -- 2D prep <br />table cooler top side (center aisle) -- 62.00º F <br />Rice cooker 3 -- kitchen -- 157.00º F <br />cooked carrots and peas -- 2D prep table cooler top side (center <br />aisle) -- 41.00º F <br />Rice cooker 2 (fried rice) -- kitchen -- 135.00º F <br />glutonious rice with chicken (dim sum) ready to be served -- <br />unheated containers on prep table by griddle -- 98.00º F <br />bamboo skin with meat (dim sum) to be cooked -- unheated <br />containers on prep table by griddle -- 44.00º F <br />cooked noodles -- kitchen heat hold unit -- 161.00º F HW 2 -- kitchen -- 137.00º F <br />soup 1 -- kitchen heat hold unit -- 144.00º F 2D prep table cooler (dim sum steamer end of griddle) air -- 2D <br />prep table cooler riddle side -- 44.00º F <br />fried chicken ready to be served -- unheated container on prep <br />table by griddle -- 167.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />OIR emailed to chinapalacestockton@yahoo.com <br />Page 3 of 4EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0008056 PR0508401 SC001 06/08/2017