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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 10.45 am <br /> Time Out: 12:08 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 03/30/2018 <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: 04/13/2018 <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 MAJOR <br /> OBSERVATIONS:The 2 door Everest prep unit(air)is 56F. Food in this unit is 60-64F. Upon inspection, it was observed <br /> that the unit is unplugged. Maintain unit and food at 41 F or below. Discard all potentially hazardous food in this unit. Do not <br /> store food in this unit until the temperature is 41 F or below. Correct today. <br /> Corrected on site. <br /> The BBQ pork at the 3 door prep unit is 49F (the 3 door prep unit is 48F). Reduce temperature of this unit to 41 F or below. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed different employees washing equipment in the 2 comp sinks without properly sanitizing the <br /> equipment.Always follow the wash-rinse-sanitize-air dry process at the 3 comp sinkor run equipment through the dish <br /> machine. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Safety Certificate is expired. One person shall obtain/renew the 5 year Food Safety Certificate <br /> within 60 days. Provide a copy of the certificate to Kadeanne Linhares(klinhares@sjcehd.com)once received. <br /> Food Handler Cards for employees are expired.All expired food Handler Cards shall be renewed by 30 days.Any employee <br /> lacking the Food Handler Card shall obtain one within 30 days. <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 /> FA0003151 PRO162501 SCO01 03/30/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />