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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows here. Time In: 1100 am <br /> Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: HONG KONG DELI Date: 04/06/2021 <br /> Address: 4343 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: CHEN, QI CHANG Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Water is running on shrimp that was directly placed in the 3 comp sink.When thawing is taking place, <br /> place food in a bowl so that food is immersed in a puddle of running water. (corrected) <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Washed bell peppers(uncut)were placed inside card board box. Once produce is rinsed/washed place <br /> them inside a cleanable container. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Several kitchen surfaces need more detail and shall be cleaned by 2 weeks and on a routine basis: <br /> 1. Handle for 4 door prep cooler <br /> 2. Shelving at cooks line and ware washing <br /> 3. Exterior of large freezers <br /> 4. Light switch cover at dry storage room <br /> 5. Ect <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Grey Chen Expiration Date:July 01,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FA0002304 PRO160375 SCO01 04/06/2021 <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 />