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Environmental Health Department <br />Time In: <br /> 2:20 pm <br /> 1:45 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: LIU, YONG LIANG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6041 PACIFIC AVE, STOCKTON 95207 <br />Date: 08/16/2022Name of Facility: NEW SHANGHAI <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Raw chicken was observed thawing in the prep sink submerged in water but without running water. <br />Thaw food items under refrigeration, completely submerged under cold running water, or in the microwave oven during the <br />cooking process. This was corrected on site. <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 /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The prep sink was observed with a leaky faucet. The restroom sink was slow draining. Repair faucet <br />and sink so that they are in good working order within two 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 />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 /> 50 123 <br /> 120 <br />Xuan Zhang February 23, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Restroom -- 101.00º F Walk-in cooler -- 41.00º F <br />Two door prep top reach-in cooler -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002269 PR0160049 SC001 08/16/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD