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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Acre. Time In: 11.53 am <br /> Time Out: 12:56 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 05/08/2019 <br /> Address: 1210 W ELEVENTH 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: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/22/2019 <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:Food Handler Cards for all employees working today are not on site or accessible. Maintain all <br /> employee's Food Handler Cards on site. If an employee lacks the Food Handler Card, it shall be obtained by 30 days. <br /> Repeat violation. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed an employee touch their face and then continue to engage in food handling. Instructed <br /> employee to wash hands. Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand sink by the BBQ oven and the fryers is not accessible (blocked by a fan and the basin is full of <br /> unnecessary items). Maintain all hand sinks accessible and free from debris. Correct today. <br /> Repeat violation. <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(17) <br /> FA0003151 PRO162501 SCO01 05/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />