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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 2-55 pm <br /> Time Out: 4:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS(AT FOOD 4 LESS) Date: 09/30/2020 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: QUINN, JOHN F Telephone: <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/14/2020 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:All food handler certificate were expired at time of inspection. <br /> Provide valid food handler cards. <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 food holding temperatures for shrimp in 3 door reach in fridge at 58F in container 1, and 54F <br /> in container 2. The BBQ pork in this unit was measured at 50F. Corrected,these food items discarded. <br /> Provide a temperature of 41 F or lower in this unit so that foods are 41 F or lower. <br /> All foods that are 50F and above and/or perishable shall not be given/sold to the public. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Dead fly found on food preparation area. <br /> Corrected on site. <br /> Cockroach found crawling on wall in customer service area, near the food safe certificates. Cockroach disposed of. <br /> Clean and sanitize areas. <br /> Provide effective pest control. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0012482 PR0516146 SCO01 09/30/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />