Laserfiche WebLink
Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: (209) 466-5001 Owner/Operator: HO, YIN & WONG, KAI <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1304 N EL DORADO ST, STOCKTON 95202 <br />Date: 12/28/2016Name of Facility: CHOP STICK <br />Food Program Official Inspection Report <br /> 2:00 pm <br /> 1:32 pm <br />Time Out: <br />Time In: <br />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 />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: A container of raw meat was left out at room temp. The temp was 49 F. Place the meat back into the <br />cooler or on ice until use. <br />Cooked noodles were left out at room temp. Place items back into the cooler until use. Correct today. <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 /> #13 Food Contamination and Adulteration <br />OBSERVATIONS: Food prep is being done in the 3 compartment sink. The sink still has a few dirty dishes. The facility <br />does not have a separate prep sink. Only perform food prep in the 3 comp sink once the sink is cleaned out and there are <br />no dirty dishes. Correct today. <br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br />impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br />114035, 114254(c), 114254.3, 114377) <br /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: There are a few rodent droppings in the dry storage area. Remove and implement pest control today. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 100 <br />Kin Ho April 15, 2018 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001374 PR0160885 SC001 12/28/2016