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San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA95205-6232 Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.s4gov.org/ehd Food Program Official Inspection Report Facility Name and Address: NEW YEN CHING,6511 N PACIFIC AVE, STOCKTON 95207 #38 Approved I Sufficient Ventilation and Lighting OBSERVATIONS:Some lights lack shatterproof covers and others lack the end cap. Install shatterproof and caps within a week. Per owner, he was not able to get them at home depot Obtain and install. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes.(114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Wiping cloths observed on the dishwasher. Maintain in sanitizing solution or in the laundering container. Correct by today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Jack Ju Expiration Date:June 11,2020 Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp 126°F Quaternary Ammonia(QA): ppm Hand Sink Temp 99°F FOOD ITEM--LOCATION --TEMP°F--COMMENTS air--hotpoint freezer--0.00°F noodles cooked--prep table--41.00° F air--walk in frezer--0.00° F beef raw--prep table--40.00°F pork raw--prep table--40.00°F air--walk in cooler--40.00°F chicken raw--prep table--40.00°F shrimp--prep table--40.00°F NOTES No comment entered. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Jack Ju, Owner EH Specialist: VIDAL PEDRAZA Phone: (209)468-0334 FA0002445 PRO160113 SCO01 12/30/2015 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR