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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�'10pm <br /> Time Out: 1:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WILD CHINESE BUFFET Date: 04/21/2023 <br /> Address: 651 N CHEROKEE LN, LODI 95240 <br /> Owner/Operator: KUANG,JASON Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/28/2023 <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 Kintera reach-in was 57 F and the bbq pork, egg, and shrimp inside were 50 F, 56 F, and 52 F. <br /> Provide 41 F or below when cold holding. Do not store any PHFs inside this unit until it provides 41 F or below. Corrected on <br /> site,the shrimp,egg, and bbq pork were discarded. <br /> Observed container of raw chicken on shelf across from walk-in. Keep PHFs at 41 F or below unless they are actively being <br /> prepped. Corrected on site, chicken was placed in walk-in. <br /> The walk-in was 44 F. 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 cards were not available during the inspection. Provide food handler cards for all food <br /> handling employees within 2 weeks. Maintain records on site and email certificates to dafonskaia@sjgov.org <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 back kitchen hand sink was partially blocked and had items stored in sink. Keep handwashing <br /> facilities accessible at all times when operating. Corrected on site. <br /> The paper towel dispenser at the back kitchen hand sink was empty. Provide paper towels in dispenser 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 /> FA0018288 PR0526991 SCO01 04/21/2023 <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 />