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Time In: 1:53 pm <br />Time Out: 2:41 pm <br />Q.4 I iv. 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 />Name of Facility: SHANGRI LA ASIAN BISTRO <br />Date: 01/11/2016 <br />Address: 203 S SCHOOL ST, LODI 95240 <br />Owner/Operator: VAN, PAUL C <br />Telephone: (916) 548-6888 <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 01/21/2016 <br />I VIOLATIONS AND CORRECTIVE ACTIONS I <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: Food manager certificate is lacking. Provide. <br />Owner took class on Jan 2 <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 />#6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Observed sushi rice obstructing hand sink. Remove. Ok, corrected. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Walk-in 45F and 2 door reach -in 49F. <br />Provide at 41 F or lower. <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 />#33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Observed debris on cooking equipment. Clean. <br />CALCODE DESCRIPTION. All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />#4o Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Wet wiping cloths are on counter. Store in sanitizer. <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 />FA0000660 PRO160205 SC333 01/11/2016 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program OIR <br />