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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-47 pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: FORTUNE GARDEN Date: 05/14/2020 <br /> Address: 631 CENTRAL AVE,TRACY 95376 <br /> Owner/Operator: ZHANG, QIUYAN Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/28/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The breaded chicken and pork is 57-61 F. Per owner, it is re-fried upon order. Maintain the food either <br /> cold at 41 F or below, hot at 135F or above, or take a smaller portion out of the refrigerator at a time (if a small portion is <br /> taken from the frig, it shall only be out of refrigeration for 4 hours and then discarded). <br /> Corrected on site. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:MAJOR:the dishmachine is not dispensing any sanitizer.The machine was run twice(both times the <br /> level was less than 10 ppm CI). Repair the machine to dispense sanitizer at 50 ppm Cl (minimum)at the final rinse. Correct <br /> today. <br /> Until the machine is restored to proper function, all dishes, utensils and equipment shall be manually washed using the <br /> wash, rinse, sanitize, air dry procedure at the 3 comp sink. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser is not functioning properly(the paper towels are dispensing very slowly). <br /> Repair the dispenser to proper function today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> FA0003177 PRO162719 SCO01 05/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />