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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DAVE WONGS RESTAURANT, 2828 W MARCH LN, STOCKTON 95219 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Saw jackets at dry storage close to ice maker.All personal items shall be stored away from food, linens, <br /> or utensils. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:There are lots of missing floor tiles under cooking equipment. Repair/replace so that floors are smooth, <br /> cleanable, and non absorbent by 2 weeks. <br /> Floors under cooking equipment have layer of grease. Detail clean, daily. <br /> Walls behind 2 comp sink at prep line are not clean. Clean weekly. <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: Lee Brendon Expiration Date: November 01,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 146°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 143°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 8 door prep--cooks line--41.00°F rice--cooker--165.00°F <br /> walk in--right end--41.00°F soup--steam table--140.00°F <br /> walk in--bar/dairy--45.00°F walk in--left--41.00°F <br /> 1 door true--waitress--41.00°F walk in--center--38.00°F <br /> 3 door prep with veggies--41.00°F 3 door prep--fryer area--41.00°F <br /> fried chicken--deli--125.00°F 2 door cooler--prep line--41.00°F <br /> meat--warmer on counter--145.00°F <br /> NOTES <br /> There are currently 170 lbs of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br /> is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to report your <br /> hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br /> reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <br /> FA0013847 PRO518342 SCO01 04/18/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br />