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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Timeln: 11-13am <br /> Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 05/24/2019 <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: INSPECTION/REINSPECTION (Chargeable) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The shrimp at the 2 door prep(at fryers)is 48F. Maintain cold food at 41 F or below. Correct today. <br /> The shrimp is sitting on top of the prep table inserts. Recommendation: place shrimp in one of the inserts. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed food thawing at room temperature(meat). Food shall be thawed in the refrigerator, under cool <br /> running water, in the microwave, or during the cooking process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 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 /> pot stickers--40.00°F 3 door prep--41.00°F <br /> chicken--37.00°F shrimp--48.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 5-8-19 <br /> Most violations have been corrected. <br /> FA0003151 PRO162501 SC333 05/24/2019 <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 />