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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 128 p <br /> Time Out: 2:09 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 04/17/2018 <br /> Address: 1210 W 11TH ST, TRACY 95376 <br /> Owner/Operator: WONG,ANDREW&WANG, CAIXIA Telephone: (209)833-1888 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Safety Certificate (Food Manager) is expired. Obtain by 60 days. <br /> The Food Handler Cards are expired. Have all employees renew by 30 days. <br /> Once obtained,fax or e-mail to Kadeanne Linhares(klinhares@sjcehd.com) <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:The two hand sinks in the kitchen were not accessible at the start of the inspection. One hand sink is <br /> blocked by a fan and has debris in the sink).The other hand sink had a pan in the basin. Maintain both hand sinks <br /> accessible at all times. Correct immediately. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The BBQ pork at the prep table is 45F. Maintain cold food at 41 F or below. Correct 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 /> FA0003151 PRO162501 SC333 04/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />