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S b N JOAQUIN =nvirc <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: EAST GARDEN RESTAURANT, 1304 E HAMMER LN, STOCKTON 95210 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:2 wiping cloths are placed on the prep table by the cook line. Place wiping cloths in sanitizer solution <br /> when not in use. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor by the cook line is covered with card boards. Remove card boards today. <br /> Floor in cook line, prep area and at the back kitchen is showing dirt and food debris. Clean today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yong Yutan Expiration Date: May 23,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 149°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 1051 F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Cooked rice--Warmer--138.00°F <br /> 3 D Everest reach in cooler--cook line--41.00°F Hand sink--Women rest room--100.00°F <br /> 2 comp sink--149.00°F Soup--Warmer--170.00°F <br /> 2 sliding door display cooler--37.00°F Hand sink--By storage area--100.00°F <br /> NOTES <br /> Sanitizer bucket is not set up. Set up bucket with chlorine 100 ppm. Corrected on site. <br /> As per owner, there is no company assigned for pest control. Start to assign one for that purpose. <br /> OIR emailed to facility address as per owner request. <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: jing hauang, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001371 PRO162565 SCO01 11/19/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />