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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WILD CHINESE BUFFET, 651 N CHEROKEE LN, LODI 95240 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine test strips are not available. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:2 D freezer bottom shelf and the exterior surface of its 2 doors have sticky food debris. Clean today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:One CO2 tank is unchained. Secure tank today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jason Kuang Expiration Date:April 02,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked veggies--Steam table--142.00°F Fried fish Steam table--153.00°F <br /> Hand sink Women rest room--107.00°F Mop sink 125.00°F <br /> Hand sink Back--113.00°F 3 comp sink#2--124.00°F <br /> 2 D Kintera reach in cooler--Cook line--41.00°F Walk in cooler--41.00°F <br /> Prep sink--120.00°F Cooked noodles--Steam table--183.00°F <br /> 2 D Arctic Air cooler--Cook line--41.00°F Steam table water--147.00°F <br /> Hand sink--Men rest room--103.00°F <br /> NOTES <br /> All potentially hazardous food on steam table have temp at 135F or above. <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> Splash guard of 6 inches high at least is installed between the washing 3 comp sink and the 3 comp sink used as prep sink. <br /> FA0018288 PR0526991 SCO01 10/11/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />