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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SILVER CHOPSTICK RESTAURANT, 293 W LOUISE AVE, MANTECA 95336 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe raw meat container placed on the air dry drain board of the 3 comp sink as well as build up on <br /> both drain boards. Remove any food container from the ware washing station and stop this practice immediately, clean and <br /> sanitize drain boards and the 3 comp sink compartments to be properly used for manual utensils washing. Corrected on <br /> site. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the cook line, underneath the prep sink and 3 comp sink, have build up and grease. <br /> Clean today and as needed. <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: Yan Qiang Pan Expiration Date: February 26,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--111.00°F 2 D Traulsen cooler--41.00°F <br /> Prep sink--121.00°F 1 D True cooler--Across the rest room--41.00°F <br /> Mop sink--120.00°F 2 D Turbo Air reach in cooler/under prep table--40.00°F <br /> NOTES <br /> Front hot hold is turned off since COVID-19. <br /> Chlorine test strips are available. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0012190 PR0515496 SCO01 08/11/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />