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Environmental Health Department
<br />Facility Name and Address: YEN DU RESTAURANT, 702 PORTER AVE, STOCKTON 95207
<br />Food Program Official Inspection Report
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: Food scoops have caked on food. Clean and sanitize at least 1x weekly.
<br />Saw plastic container patched up with duct tape. Tape is not allowed to be used on utensils. Toss broken or damaged
<br />utensils.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage / Use
<br />OBSERVATIONS: Scoops that are used for cooked rice are stored in room temperature water. Water shall be kept at 41 F
<br />or lower/135 F or higher. Start today.
<br />Small food prep utensils at cooks line are stored in a dirty container. Clean/replace container, immediately.
<br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #44 Premises: Clean/Litter Free; Vermin-Proof
<br />OBSERVATIONS: Saw personal items at food prep area and inside the 2 door true cooler. All personal items shall be kept
<br />away from food preparation or food storage areas to prevent cross contamination. Start, today.
<br />Tall cabinet next to prep sink has absorbent surfaces. Shelves shall be either painted or covered with non absorbent
<br />surface. Correct by 2 weeks.
<br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen
<br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be
<br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2,
<br />114259.3, 114279, 114281, 114282)
<br />Chlorine (Cl):
<br />Name on Food Safety Certificate:Expiration Date:
<br />ppmQuaternary Ammonia (QA):
<br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F
<br />Hand Sink Temp:º F
<br />OBSERVATIONS
<br /> 50 121
<br /> 121
<br />Janet Ju July 05, 2024
<br />OVERALL INSPECTION NOTES AND COMMENTS
<br />walk in -- kitchen -- 41.00º F rice -- cooker -- 168.00º F
<br />prep cooler -- cooks line -- 47.00º F 2 door true -- kitchen -- 41.00º F
<br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS
<br />Page 2 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR
<br />FA0002524 PR0162808 SC001 08/05/2020
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com
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