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SAN JOAQUIN Environmental Health Department <br /> C0JNTY- <br /> rSc, n Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: STOCKTON FUSION RESTAURANT(DBA) DAVE WONGS RESTAURANT, 2828 W MARCH LN <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Each cooler shall be provided with a thermometer <br /> Provide probe thermometers for cooks <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Right end spray down sink next to large dishwasher lacks handle. Provide by 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brendon Lee and Futang Huang Expiration Date:October 11,2025 <br /> Warewash Chlorine(Cl): ppm Heat: 180°F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door avantco--kitchen--39.00°F center walk in(meat)--kitchen--41.00°F <br /> 2 door Ig cooler--kitchen--39.00°F 3 door prep cooler--kitchen--41.00°F <br /> walk in--bar--41.00°F 2 door wine cooler--bar--41.00°F <br /> right walk in(veggies)--kitchen--41.00°F 8 door prep cooler--kitchen--41.00°F <br /> 3 door Ig cooler--kitchen--41.00°F left walk in(misc)--kitchen--41.00°F <br /> NOTES <br /> Ok to issue permit once fee is paid. Program 1626 Fee$425 Return to office before opening business <br /> Equipment: Kitchen-2 hand sinks, 2 high temp dishwashers, 2 employee rest room sinks, 2 comp prep, 1 comp prep, dump <br /> sink, 3 comp sink, 2 comp sink, 3 spray down sinks, mop sink. Deli- 1 hand sink,Waitress- 1 dump sink, Bar-small 3 comp <br /> sink and hand sink.4 customer hand sinks. Rheem 399,000 Water heater <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Brandon Lee, co-owner(9 total) <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0013847 SR0082867 SC061 11/19/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program Service Request Inspection Report <br />