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Environmental Health Department <br />Time In: <br /> 2:36 pm <br /> 2:03 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 475-9688 Owner/Operator: CHIAO, FU KUO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2339 W HAMMER LN, STOCKTON 95209 <br />Date: 05/18/2022Name of Facility: TSING TAO <br />Food Program Official Inspection Report <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: Hand sink near ice machine lacks paper towels in a dispenser. <br />Provide paper towels in a dispenser for this sink. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 3 door reach-in/ under prep is at 45F. <br />Provide at 41F or lower. <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed won tons covered with a towel in the walk-in refrigerator. <br />Provide a proper covering for food that is non absorbent. <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 />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0012198 PR0515506 SC001 05/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com