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SAN JOAQUIN
<br /> Environmental Health Department
<br /> CCU 1T
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: SANCHON RESTAURANT, 6252 PACIFIC AVE, STOCKTON 95207
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Wet towels stored on counters. Shall be stored inside bucket with 100 ppm chlorine or 200 ppm quat.
<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 /> #26 Approved Thawing Methods
<br /> OBSERVATIONS:Thawing meats at room temperature and using drain board of 3 comp sink to lay down boxes with meat.
<br /> Thaw only under refrigeration or cold running water. Prepare food at prep sink.
<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:Using bowls to scoop solid and liquid food. Use handled scoops and ladles with hooks.
<br /> Soda nozzles have residue. Clean,daily.
<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:Saw dirty towels on floor. Store in laundry bag.
<br /> CO2 tanks are not chained up. Correct by 1 week.
<br /> Semi unorganized food/utensils/towels at dry storage. Store by category.
<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 /> #39 Thermometers Provided/Accurate/Easily Visible
<br /> OBSERVATIONS:Probe thermometer is not available. provide, immediately.
<br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be
<br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods
<br /> and high temperature warewashing machines. (114157, 114159)
<br /> FA0002369 PRO160736 SCO01 05/19/2017
<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
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