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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Gireolness grows here, Timeln: 11-15am <br /> Time Out: 12:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MEI MEI Date: 10/28/2021 <br /> Address: 1210 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: WONG,ANDREW&WANG, CAIXIA Telephone: (209)833-1888 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/11/2021 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand wash sink by the fryers is blocked/not accessible. Maintain all hand sinks accessible. Correct <br /> today. Repeat violation. Corrected on site. <br /> The hand was sink by the fryers lacks pump style soap(the dispenser is empty). Refill the dispenser today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The pork at the 3 door prep is 49F and the air temperature of the 3 door prep is 45F. Maintain cold food <br /> and refrigeration at 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:The liquid egg at the cook's station is 54F. Maintain product at 41 F or below or use time as a <br /> temperature control (may be out of temp for four hours total-then discarded). <br /> Observed three flats of shell eggs on the shelf. Per owner,they were taken out of the walk-in at 9am to temper(when the <br /> eggs are too cold they stick to the wok). I let her know they need to be used immediately or discarded by 4 hours. Shell eggs <br /> were cracked and returned to refrigeration. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0003151 PRO162501 SCO01 10/28/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />