Laserfiche WebLink
SAN J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MEI MEI, 1210 W 11TH ST,TRACY 95376 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The right hood is missing filters. Replace missing filters ASAP(being cleaned at time of inspection). <br /> Always operate hood with the filters in place. Correct today. <br /> The right hood has grease and dust build-up. Clean hood by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Many wiping cloths are on the counters-buckets are set up, but the wiping cloths are not in the sanitizer. <br /> Maintain wiping cloths in the sanitizer in between uses. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: expired Expiration Date: <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 /> BBQ pork-prep table- 45.00°F 2 door Everest--41.00°F <br /> chicken-raw 38.00°F pot stickers--40.00°F <br /> fried shrimp--131.00°F walk-in cooler--41.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 3-30-18 <br /> Most violations have been corrected. <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: Name and Title: Andrew Wong, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0003151 PRO162501 SC333 04/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />