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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: 1-30 pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: AFC SUSHI/TIC TOK WOK @ SAFEWAY#1648 Date: 03/26/2019 <br /> Address: 2449 W KETTLEMAN LN, LODI 952424124 <br /> Owner/Operator: ADVANCED FRESH CONCEPTS FRANCHISE CORP Telephone: <br /> Program Element: 1612-FOOD EST<500 SQ FT W/O SEATING <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door refrigerator behind the Chinese food is not cold enough at 43 F. Decrease and maintain <br /> temperature at 41 F or lower today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Htin Aung Expiration Date: May 05,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door ref--near fryer--38.00°F prep table -38.00°F <br /> d oor ref--behind prep table--40.00°F 2 door ref--behind chinese food--43.00°F <br /> NOTES <br /> spray bottle-300 ppm quat <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 /> A� <br /> Received by: Name and Title: Htin Aung, owner <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0017797 PR0526302 SCO01 03/26/2019 <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 />