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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LOUIES CHINESE GOURMET, 3538 MANTHEY RD, STOCKTON 95206 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed a container catching water underneath the prep sink at this time. repair or replace the piping <br /> underneath the preparation sink to avoid leakage and the formation of unnecessary bodies of water. Correct within 14 days. <br /> Observed mildew formation on the ice deflector in the ice machine. Clean and sanitize the ice deflector as much as possible <br /> during operational hours. Correct today. <br /> Observed the soda nozzle with build up located inside of the nozzle. Clean and properly sanitize the soda nozzles as much <br /> as possible during operational hours. Correct today. <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:Observed carbon dioxide canisters not properly secured to stationary locations at this time. Keep and <br /> maintain all carbon dioxide canisters secured at all times, correct today. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping clothes being stored on counter-tops. Keep and maintain all wiping clothes inside of the <br /> sanitizer buckets when not in use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Alan Louie Expiration Date:August 16,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Chow mein--Steam table-- 160.00°F Steam table--169.00°F <br /> Fried rice--Steam table--151.00°F 2 Dr Prep cooler--Middle of kitchen--40.00°F <br /> Walk in cooler--40.00°F 2 Dr Sliding Pepsi cooler--39.00°F <br /> NOTES <br /> Routine inspection. <br /> Previous report and food certification on site. <br /> Sanitizer bucket: 100 PPM Chlorine. <br /> Official inspection report mailed to facility. <br /> FA0018899 PR0527876 SCO01 12/15/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />