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Environmental Health Department <br />Facility Name and Address: WONGS CHINESE DELI, 2243 JACKSON AVE, ESCALON 95320 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Cold water knobs in the 2 comp prep sink and the 3 comp sink are loose. Repair/ replace knobs in 2 <br />weeks. <br />Prep sink water faucet unit is leaking from faucet neck. Repair/ replace faucet unit in 2 weeks. <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 /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: Rest room hand sink has a temporary soap bottle with pump. Provide soap from dispenser mounted to <br />the wall in 1 week. <br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in <br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 122 <br /> 107 <br />Hadley Wong September 14, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 comp prep sink -- 132.00º F Hand sink -- Rest room -- 120.00º F <br />Walk in cooler -- 41.00º F Mop sink -- 122.00º F <br />2 D True cooler -- Back -- 41.00º F Cooked rice -- Hot hold/ front -- 136.00º F <br />Noddles -- Hot hold/ front -- 142.00º F Fried chicken -- Hot hold / front -- 138.00º F <br />3 D True reach in cooler/ under prep table -- Cook line -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set up with chlorine 100 ppm and chlorine test strips are available on site. <br />All potentially hazardous food on the hot hold has temp 135F and above. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006622 PR0505208 SC001 03/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD