Laserfiche WebLink
r �I A (1111 Environmental Health Department <br /> CC)UNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 1125 am <br /> Time Out: 11:54 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINESE GOURMET RESTAURANT Date: 02/16/2021 <br /> Address: 3200 NAGLEE RD, TRACY 95376 <br /> Owner/Operator: C G E MANAGEMENT INC Telephone: (310)541-7878 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door M3 prep table is 45F. Decrease the temperature of this unit to 41 F or below. Correct today. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The FRP in between the 2 comp warewash sink and the 1 comp prep sink is coming loose from the wall. <br /> Caulk/seal the gap with a silicone caulking by 1 week. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Chien Han Liu Expiration Date:September 18,2023 <br /> Warewash Chlorine(Cl): 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--158.00°F BBQ pork-reheating--165.00°F <br /> walk-in cooler--41.00°F 1 comp prep sink--135.00°F <br /> egg rolls @ steam table--119.00°F--just put out at 11 am 2-comp sink--120.00°F <br /> 2 door M3 prep--45.00°F sweet&sour chicken @ steam table--170.00°F <br /> steam table water--154.00°F fried rice @ steam table--147.00°F <br /> NOTES <br /> FA0007117 PR0505976 SCO01 02/16/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />