Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: LUU'S CHICKEN BOWL, 1010 E MARCH LN, STOCKTON 95210 <br />Food Program Official Inspection Report <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed bag of onions stored in container on floor in storage area. Store all food items at least 6 in. <br />above floor. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer bucket did not have any sanitizer. Store wiping clothes in sanitizer bucket within 100 ppm <br />chlorine minimum sanitizing solution. Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Observed no air gap between discharge hoses and floor sinks for both soda dispensers. Provide 1 in. <br />minimum air gap between discharge hoses and floor sink within 1 week. <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 />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 /> 120 <br /> 100 <br />David Luu September 12, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- women's restroom -- 104.00º F walk-in -- 43.00º F <br />mop sink -- 120.00º F brown rice (hot hold) -- rice cooker -- 160.00º F <br />3 comp sink -- 120.00º F white rice (hot hold) -- rice cooker -- 170.00º F <br />brocoli -- on top of steam table -- 136.00º F chicken (hot hold) -- steam table -- 168.00º F <br />hand sink -- kitchen -- 100.00º F beef (hot hold) -- steam table -- 140.00º F <br />hand sink -- men's restroom -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006375 PR0504873 SC001 07/28/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD