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prep (45F) <br />Provide this unit at 41F or lower. <br />When needed, boiled chicken is taken from walk-in or 2 door reach-in under prep placed in wok and seasonings, onions, and <br />pepper are added. <br />Chicken and broccoli final temp (186F)I observed employee use bare hands to handle the cut onions and pepper. Minimize <br />the use of bare hands or wash hands prior to touching food. <br />Begin today. I observed employee wash hands without using soap and then wash hands correctly after notified by owner. <br />Beef and broccoli is prepared by the same process. <br />Broccoli on the steam table is 116F-137F. <br />Provide at 135F or higher. <br />Food disposed. <br />I observed the water in well under broccoli and beef (161F) <br />Chicken and broccoli/steam table-149F <br />Rice/steam table-121F <br />Provide rice at a minimum of 135F or higher. <br />Rice disposed. <br />Hot water in well under rice is at 147F. <br />Water level in hot wells appears to be too low and is not maintaining food at the proper 135F or higher. <br />Add more water to hot wells so that food is maintained at 135F or higher. <br />A chargeable follow up inspection to occur on or after April 29, 2022 <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: Bing Wen, <br />EH Specialist: STEPHANIE RAMIREZ Phone: (209) 616-3069 <br />FA0004642 C00054816 SC544 04/15/2022 <br />END 16-23 Rev. 04/07/22 Page 2 of 2 Complaint Inspection Report <br />1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 F 209 464-0138 www.sjgov.org/ehd