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` ` ! 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 ELEVENTH ST, TRACY 95376 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloths are being left on all counters. Maintain wiping cloths in a sanitizing solution in between <br /> 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The light covers and ceiling in the kitchen and ceiling in the men's restroom has dusty build-up. Clean <br /> ceiling by 2 weeks. <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: Andrew WONG Expiration Date:October 15,2023 <br /> Warewash Chlorine(Cl): 100 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 /> walk-in cooler--36.00°F soup--197.00°F <br /> 3 door prep reach-in--44.00°F fried chicken--165.00°F <br /> pork at prep--46.00°F pork-diced--41.00°F <br /> beef--30.00°F rice--162.00°F <br /> 2 door Everest--37.00°F 2 comp sink--125.00°F <br /> 2 door True--41.00°F chicken at 2 door Everest--44.00°F <br /> chow mein--173.00°F <br /> NOTES <br /> sanitizer bucket 200 ppm Cl <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 SCO01 05/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 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 />