Laserfiche WebLink
Environmental Health Department <br />Time In: <br />10:52 am <br />10:14 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (626) 799-9898 Owner/Operator: PANDA RESTAURANT GROUP INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 616 W HAMMER LN, STOCKTON 95207 <br />Date: 11/17/2022Name of Facility: PANDA EXPRESS #839 <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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Griddle on the far left side of the hood was placed against the wall. Move griddle six inches to the right <br />of the hood's edge. Correct today. (REPEAT) <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <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 /> 300 <br /> 120 <br /> 106 <br />Jerrymae Martinez July 07, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Broccoli with beef -- Steam table -- 136.00º F Mop sink -- 123.00º F <br />Hand sink -- Restroom-left side -- 105.00º F Orange chicken -- Steam table -- 142.00º F -- <br />Two drawer, one door prep top reach-in cooler -- 41.00º F Hand sink -- Back -- 133.00º F <br />Carbon dioxide -- 300.00º L Two door prep top reach-in cooler -- 38.00º F <br />Hand sink -- Restroom-right side -- 111.00º F Fried rice -- Steam table -- 141.00º F <br />Chow mein -- Steam table -- 149.00º F Prep sink -- 122.00º F <br />Chicken -- Steam table -- 149.00º F Walk-in cooler -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. No major violations identified. Time was given for correction of minor violations. No re-inspection. <br />Discussed report with Rafael Cortes (Manager). Official inspection report was emailed to the operator. <br />Maintain copy of inspection report on site. <br />To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015114 PR0522166 SC001 11/17/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD