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•avrl+` SAN4J0A0UIN Environmental Health Department —COUNTY-- Time In: 1700 pin Time Out: 2:00 om Q.t ol� Grectness grows here. Food Program Service Request Inspection Report Name of Facility: STOCKTON FUSION RESTAURANT(DBA) DAVE WONGS RESTAURANT Date: 11/19/2020 Address: 2828 W MARCH LN, STOCKTON 95219 Requestor: BREN DON LEE, STOCKTON FUSION RESTAURANT(DBA) DAVE WONC Telephone: (209)598-8212 Program Element: 1602 - FOOD CONSULTATION Request#: SR0082867 Inspection Type: 061 -CONSULTATION VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:All kitchen employees shall have their food handler card by 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-11394 7.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:All hand sinks shall be provided with soap and paper towels from dispensers. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.(113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: Steam tables were not turned on. make sure to keep hot food at 135 F or higher. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, 114037, 114343(a)) #34 Warewashing Facilites Maintained OBSERVATIONS: Provide chlorine test strips to test water for buckets with in use towels. Keep level at 100 ppm CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) FA0013847 SR0082867 SCO61 11/19/2020 EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report