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Time In: 2:00 prn <br /> Time Out: 2:51 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: RICE BOWL EXPRESS Date: 03/31/2017 <br /> Address: 1900 MCHENRY RD, ESCALON 95320 <br /> Owner/Operator: LU, SAM Telephone: (209)838-8228 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:There are several wiping cloths on the counters. Maintain wiping cloths in the sanitizer bucket in between <br /> uses. Correct today. <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 /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Upon arrival,the rear door was open. Maintain the door closed completely. Correct today. <br /> If you wish to maintain the door open, install a permanent screen door. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sam Lu Expiration Date:January 05,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fried rice hot hold--146.00°F beef--top of prep--71.00°F--per owner,just cooked-cooling <br /> rice--189.00°F breaded chicken and pork for sweet and sour dishes--in walk-in- <br /> -63.00°F--59-63F range. Per owner-cooling <br /> shrimpfried rice--178.00°F shrimp--prep--41.00°F <br /> liquid egg--prep--40.00°F chicken--top of prep--82.00°F--per owner,just cooked- <br /> cooling <br /> walk-in cooler--39.00°F sweet and souir pork- 190.00°F <br /> 1 comp prep sink--120.00°F restroom hand sinks 100.00°F <br /> chow mein -hot hold--145.00°F shrimp--181.00°F <br /> 2 door prep air temp--33.00°F chicken--cooked temp--187.00°F <br /> FA0014227 PR0518928 SCO01 03/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />