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Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotness grows here. Time In: 2-05 pm <br /> Time Out: 3:10 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SHANGRI LA ASIAN BISTRO Date: 02/06/2019 <br /> Address: 203 S SCHOOL ST, LODI 95240 <br /> Owner/Operator: VAN, PAUL C Telephone: (916)548-6888 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the kitchen,ware washing, and storage room is dirty. Clean by today and regularly. Clean <br /> under and behind the storage shelves also. <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: Joe Chen Expiration Date:January 22,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> true prep--39.00°F 2 door reach in--fry station--38.00°F <br /> 3 door prep--39.00°F sushi prep--41.00°F <br /> Atosa 2 door prep--41.00°F walk in--40.00°F <br /> NOTES <br /> sanitizer bucket- 100 ppm chlorine <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: 40247 Name and Title: Joe Chen, owner <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0000660 PRO160205 SCO01 02/06/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />