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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 1036 am <br /> Time Out: 12:36 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SHANGRI LA ASIAN BISTRO Date: 06/30/2020 <br /> Address: 203S SCHOOL ST, LODI 95240 <br /> Owner/Operator: VAN, PAUL C Telephone: (916)548-6888 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/14/2020 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Only one soap dispenser has soap at sushi bar and one roll of paper towels available. <br /> Provide soap and paper towels in dispenser for all hand sinks at sushi bar. <br /> (Per operator only one hand sink is in use at this time) <br /> Soap and paper towels are provided for corner hand sink, however warm water does not dispense. <br /> Sink next to prep sink will be designated hand sink. Provide soap and paper towels at this sink. <br /> Paper towels and soap are at 3 comp but not in dispenser. <br /> Provide soap and paper towels in dispensers. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 door reach-in at cutting station is at 43F. <br /> Provide at 41 F or lower. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed debris on ice machine deflector plate. Clean and sanitize. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Some food containers lack labels. Provide labels. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0000660 PRO160205 SCO01 06/30/2020 <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 />