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Time In: 9:10 am <br /> Time Out: 9:55 am <br /> p4a�!tn. 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 /> q�%F p'Rta <br /> Food Program Service Request Inspection Report <br /> Name of Facility: ZHITING LUO Date: 11/01/2018 <br /> Address: 11 N CENTER ST , STOCKTON 95202 <br /> Requestor: ZHITING LUO, SUNSHINE HAWAIIAN BBQ Telephone: (209) 747-2244 <br /> Program Element: 1602 - FOOD CONSULTATION Request#: SR0079801 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:All employees shall have food handler cards by 30 days <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Adjust walk in cooler to 41 F or lower <br /> Steam table is not on. Shall be 135 F or higher. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS: Provide a probe thermometer <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Zhenyuan Zhao Expiration Date:March 23,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125'F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 121 °F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> 2 door prep--41.00°F walk in--47.00° F <br /> FA0001149 SR0079801 SC061 11/01/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />