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Time In: 12:40 pm <br /> Time Out: 1:40 pm <br /> op4!4!N c San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> ALI FORK <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 10/28/2015 <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: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 11/11/2015 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: Employee dropped utensil on the floor, rinsed the utensil and put it back on prep area. Always <br /> wash-rinse-sanitize equipment after utensil is on the floor. Corrected. <br /> Sanitizer bucket lacking prior to inspection. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS: Employee cups lack lids in prep area. Provide lids for all drinks in 1 week. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area.(113977) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Employee rinsing single use gloves and rinsing hands in prep sink. Always change out of gloves when <br /> soiled, than properly wash hands with soap and dry with paper towels at hand sink. Correct immediately. <br /> Hand sink blocked. Keep all hand sinks free of any items. Correct today. <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: Soap dispenser empty in kitchen. Refill today. <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(f)) <br /> FA0003151 PRO162501 SCO01 10/28/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />