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SAN J O A Q U I N Environmental Health Department
<br /> COUNTY
<br /> :.
<br /> Greotness grows here. Time In: L00 pm
<br /> Time Out: 2:10 am
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SHERMAN#3 Date: 10/22/2019
<br /> Address: 8909 THORNTON RD, STOCKTON 95209
<br /> Owner/Operator: WEN, BING Telephone: (209)473-0168
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:The dish washer is not using the proper techniques. Properly wash, rinse, and then sanitize all dishware.
<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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The pepsi 1 door display behind the buffet line and the walk in refrigerator are not cold enough at 47 F
<br /> and 45 F respectively. Decrease and maintain temperature to 41 F by 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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The equipment surfaces including the 2 door prep refrigerator,the stainless counter top, and the hand
<br /> wash sink are dirty and greasy. The food storage bins are dirty also. Clean all by 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 /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Eric Ma Expiration Date: May 25,2020
<br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> walk in--45.00°F pepsi 1 door--behind front counter--47.00°F
<br /> true 2 door prep--41.00°F pepsi 1 door--kitchen--41.00°F
<br /> FA0006404 PR0504915 SCO01 10/22/2019
<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
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