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SAN <br /> J h A Q U I `N, =nvironmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SHANGRI LA ASIAN BISTRO, 203 S SCHOOL ST, LODI 95240 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed debris on cooking hood. <br /> Clean. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Hand wash sink is in disrepair at bar(far left side). <br /> Provide operative. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Kimchi--45.00°F Two door display refrigerator--behind bar--41.00°F <br /> Sushi counter display(R)--45.00°F Handsink--next to soda fountain--100.00°F <br /> Display refrigerator three door--at bar--39.00°F 2 door reach in--under counter next to Handsink--41.00°F <br /> handsink--next to dishwasher at bar--100.00°F Sushi counter display(L)--41.00°F <br /> Two door reach in under prep--53.00°F hand sink next to 2 door reach-in--under counter--100.00°F <br /> Restroom handsinks--100.00°F mop sink--120.00°F <br /> crab salad--46.00°F Ponzu--49.00°F <br /> 4 door cold drawers--reach-in under counter--45.00°F Walk-in--40.00°F <br /> 4 door cold drawer--across from cooking equipment--44.00°F Reach in under prep--sushi bar--33.00°F <br /> NOTES <br /> Note: Refrigerator repair person arrived during inspection. <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: Benny, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0000660 PRO160205 SCO01 11/16/2021 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />