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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SHANGRI LA ASIAN BISTRO, 203 S SCHOOL ST, LODI 95240 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Food storage rack has debris. Clean <br /> Debris observed on walk-in fan and on ceiling in walk-in. <br /> Cooking hood has debris. Clean <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed soap in sanitizer bucket. Provide sanitizer bucket with just water and sanitizer. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Debris observed in kitchen on equipment and on wall near 3 comp sink, on wall in cutting station and <br /> wall in walk-in refrigerator near walk-in freezer. Clean and sanitize these areas. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joe Chen Expiration Date:January 22,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 146°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--next to 2 door reach-in under prep--130.00°F 4 door cold drawer--41.00°F <br /> warm water- hand sink next to soda fountain--145.00°F warm water- women's restroom hand sink(R)--109.00°F <br /> warm water--men's restroom handsink--115.00°F warm water--hand sink next to dw--134.00°F <br /> walk-in--38.00°F warm water--hand sink cuttiing station--134.00°F <br /> warm water--womens restroom hand sink(L)--106.00°F hand sink--next to ice bar--122.00°F <br /> 2 door reach-in--cutting station--43.00°F 2 door reach-in--across from cooking area--41.00°F <br /> 2 door display--sushi bar(L)--40.00°F hot water--mop sink--146.00°F <br /> 3 door display--sushi(R)--40.00°F 4 door cold drawer--41.00°F <br /> warm water--hand sink(R)sushi--102.00°F reach-in--under prep (R)sushi bar--41.00°F <br /> hot water--3 comp--146.00°F <br /> NOTES <br /> FA0000660 PRO160205 SCO01 06/30/2020 <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 <br />