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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: EAST N WEST, 1139 E MARCH LN, STOCKTON 95210 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Wing Szeto Expiration Date: May 27,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1-comp prep sink--122.00°F chopped celery--reach in/prep table cooler in kitchen--40.00°F <br /> egg drop soup--steam table--139.00°F eggs yoke/white--reach in/prep table cooler in kitchen--37.00° <br /> F <br /> HW#2--bbq area--108.00°F RR women--103.00°F <br /> fried rice--cooker--137.00°F raw shrimp--reach in/prep table cooler in kitchen--38.00°F <br /> cooked pork--reach in/prep table cooler in kitchen--89.00°F cooked beef--reach in/prep table cooler in kitchen--87.00°F <br /> WI--41.00°F HW#3--waitress station--100.00°F <br /> RR men--102.00°F 2-comp prep sink--117.00°F <br /> NOTES <br /> Notes: <br /> Beef and pork in the reach in cooked were cooked the last half hour,which is to be recooked when ordered. Recommend <br /> bringing down to 41 F or below quicker, or place back in Walk In if exceeds prep time of 2 hours if 41 F could not be provided <br /> Time log is being used at Mongolian BBQ Reach in. PHF discarded every 4 hours. <br /> A billable reinspection will be conducted unless evidence of correction are submitted to jwong@sjcehd.com before deadline. <br /> OIR emailed to henrychen20@gmail.com <br /> 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 <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Henry Chen, co owner <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0005778 PR0503312 SCO01 02/13/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />