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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-16 pm <br /> Time Out: 12:36 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN BOWL CHINESE RESTAURANTS Date: 06/18/2020 <br /> Address: 249 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: MA,WENDY Y&CHEN,WEI BIAO Telephone: (209)858-9222 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:The 5 year Food Safety Certificate is expired. One person shall obtain the 5 year Food Safety Certificate <br /> within 60 days. <br /> Some employees working today do not have a copy of their 3 year Food Handler Card on site.All employees shall obtain the <br /> 3 year Food Handler Card within 30 days. <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:Observed a large amount of fried pork(48F)at the prep table that was"mounded." Maintain a smaller <br /> portion of food in the unit so the temperature can stay at 41 F or below. <br /> A portion of the pork was moved to the walk-in cooler. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 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 /> shrimp--40.00°F egg roll--41.00°F <br /> beef--141.00°F fried pork--48.00°F <br /> pot stickers--166.00°F <br /> FA0018179 PR0526843 SC333 06/18/2020 <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 />