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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> 7fa�pl�+fSS grows here. Time In: 124 pm <br /> Time Out: 2:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: EAST N WEST Date: 11/03/2022 <br /> Address: 1139 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: ZHI REN LEI Telephone: (209)373-9063 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/17/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The steam rice in gas rice cooker was 122 F. Per owner it was cooked an hour prior. Potentially <br /> hazardous food items must be kept above 135 F or above when hot holding or if time will be used as the public health <br /> control then records/documentation must be maintained and the 4 hour max hold time can not be exceeded. Corrected, <br /> owner stated that they will reheat the rice and place it in the rice cooker with the warm function. <br /> The pork in the prep table was 44 F. Provide 41 F or below when cold holding. <br /> The 3 dr reach-in and walk-in were 43 F and 46 F respectively. Provide 41 F or below today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler card was not available during the inspection. Provide food handler card within 2 weeks and <br /> email certification to dafonskaia@sjgov.org once received. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispensers at the kitchen and both restroom hand sinks were empty. Provide paper <br /> towels in dispensers today. <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 /> FA0005778 PR0503312 SCO01 11/03/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />