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�...Q .. P San Joaquin County
<br /> y� Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> '9Gl P Oftt�
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: JOY LUCK, 3202 PACIFIC AVE, STOCKTON 95204
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Wet towels lack sanitizing solution at cooks line. Set up before cooking starts and change every 2 hours.
<br /> Towels shall be kept in bucket when they are not used.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Several food bins lack lids. Provide lids for all food bins at all times.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060,
<br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:Saw open bags of rice, panko, ect. Once they are open, transfer into a sealed and labeled bin.
<br /> Crunchy bowls are not protected from contamination. Store in a sealed bin.
<br /> Food bins are not labeled. Label,today.
<br /> Storing food on floors at dry storage and in walk in freezer.All food shall be stored 6 inches off floor.
<br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Walk in racks have mold. Shall be cleaned and sanitized by 1 week.
<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 I Use
<br /> OBSERVATIONS:Storing cleaver/knife between table and cooler. Discontinue practice. Store on table or cutting board.
<br /> Storing rice scoop in standing water. Store at 41 F or lower/ 135 F or higher.
<br /> CO2 tanks are not chained up. Correct by 1 week.
<br /> Using bowl to scoop soy sauce. Use a ladle with a hook.
<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 /> FA0001796 PRO160379 SCO01 02/03/2017
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR
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