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SAN JO A Q U I N Environmental Health Department <br /> CCNU NTY <br /> a;,reotness MOWS here. Timeln: 11-10am <br /> Time Out: 12:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: NEW YEN CHING Date: 05/22/2018 <br /> Address: 6511 N PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: JU, SHAN JIA&JU, KI WAN Telephone: (209)298-1541 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety certificate is not available. Owner/operator must take a food safety class/exam within 60 <br /> days and provide the department with a copy of the certificate. <br /> All other employees must have a food handler card and maintain a copy in a file at the facility. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Meats on the prep table above 41 F.Adjust the prep coolers so that they maintain 41 F or less. Correct <br /> 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Meat being thawed at ambient temperature on one of the drainboard of the 2 compartment sink. Follow <br /> proper thawing methods as described below. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Cardboard boxes are being used to stored fried meat to soak the grease. The cardboard box will be <br /> lined with a clean cloth and then store in a plastic container. Food must be stored in cleanable containers. Correct 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 /> FA0002445 PRO160113 SCO01 05/22/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />