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FOOD ITEM -- LOCATION -- TEMP ° F --COMMENTS Spinach -- Buffet -- 55.00° F Carrots -- Buffet-- 57.00° F Hand sink -- Kitchen -- 101.00° F Chicken (raw) -- Buffet -- 27.00° F Pork (raw) -- Buffet -- 24.00° F Broccoli -- Buffet -- 48.00° F Corn -- Buffet -- 52.00° F Mushrooms -- Buffet -- 50.00° F Noodles -- Buffet -- 46.00° F Chopped tomatoes -- Buffet -- 46.00° F Celery -- Buffet -- 50.00° F Beef (raw) -- Buffet -- 26.00° F Squash -- Buffet -- 55.00° F Cabbage -- Buffet --48.00° F Water chestnuts -- Buffet -- 75.00° F Hand sink-- Hibachi station -- 103.00° F Chopped onion -- Buffet -- 55.00° F Sprouts -- Buffet -- 53.00° F COMMENTS AND OBSERVATIONS On site for complaint inspection. Alan Lee Shih (Manager) unaware of complaint. No employees were recently ill. Did not observe any sources of contamination (rocks, etc.) during the inspection. Food is stored a minimum of 6 inches above the ground. Per Alan Lee Shih, the spinach sometimes has dirt on it when it is received but it is cleaned before being served. Did not observed any dirt on spinach at buffet or inside walk-in cooler. Hand washing sinks were observed complete with soap, paper towels, and warm & cold water. A probe thermometer was lacking Vegetables and noodles at the buffet use time as a public health control. Time logs are maintained. Raw meat (pork, chicken and beef) at the buffet use temperature as control. Raw meats were observed at 41 F or below. Noodles are stored in the walk-in cooler, cooked, cooled, stored in walk-in, moved to buffet and cooked for consumption. Walk-in cooler was observed at 41 F. Vegetables are stored in walk-in,cleaned, chopped, stored in walk-in, moved to buffet and then cooked for consumption. Sealed raw beef was observed in a tub in the walk-in cooler on a shelf above cabbage. Raw meats are received whole, sliced, freezed and then moved to buffet for cooking and consumption. Open containers of chopped vegetables and raw meat were observed in the walk-in cooler and two door True freezer. Rice is stored in a large plastic container, cooked and moved to steam table. Peanuts, sauces, sesame oil, cooking oil, BBQ oil and garlic were observed without lids at the buffet. Lids were put on all containers during the inspection except for the peanuts. Chlorine sanitizing dishwasher at 50 PPM. Food Manager: Thuong Nguyen, expires 10/17/2024 No major violations. Time given for correction of minor violations. Official inspection report was emailed to the operator. To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. 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 Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: LYDIA BAKER Phone: (209) 616-3046 FA0001587 C00055247 SC004 09/29/2022 EHD 16-23 Rev. 04/07/22 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd