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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: YU, ZILONG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 612 W LODI AVE, LODI 95240 <br />Date: 02/26/2016Name of Facility: SKY WOK <br />Food Program Official Inspection Report <br /> 3:35 pm <br /> 2:15 pm <br />Time Out: <br />Time In: <br />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 />Reinspection on or after: 03/11/2016 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: Front hand sink has bar soap. <br />Do not use bar soap. <br />Provide soap in dispenser. <br />Soap and paper towels are lacking at kitchen hand sink. Provide soap and paper towels. <br />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 MAJOR <br />OBSERVATIONS: 2 door reach-in under prep is at 53F. <br />Food s in this unit are cooked meat (pork) at 65F and cut mushrooms 50F. <br />Pork disposed. <br />All food s that ar potentially hazardous and 50F and above shall not be served or given to the Public. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #9 Cooling Methods <br />OBSERVATIONS: Observed several foods at room temperature that are "cooling" per person in charge. <br />Food s orange chicken, ribs, and noodles. <br />Observed these foods in large quantities in buckets and cardboard boxes. <br />Cool foods according to the the description below. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0020994 PR0536564 SC001 02/26/2016