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Environmental Health Department <br />Time In: <br /> 2:30 pm <br /> 1:41 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 601-3893 Owner/Operator: LUU, DAVID HOANG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1632 PACIFIC AVE, STOCKTON 95204 <br />Date: 05/05/2023Name of Facility: LUU'S CHICKEN BOWL <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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing <br />solution has concentration of a minimum of 100 PPM chlorine for proper sanitation of dishes and utensils. Correct within <br />seven days. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: One light in the hood lacked a light cover or shatterproof bulb. Provide light cover or shatter proof bulb <br />within one week. <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 /> 100 121 <br /> 104 <br />Hoa Chau October 18, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Chicken -- Hot hold -- 147.00º F White rice -- Warmer -- 153.00º F <br />Brown rice -- Warmer -- 162.00º F Hand sink -- Restroom -- 100.00º F <br />Walk-in cooler -- 41.00º F Hand sink -- Back -- 110.00º F <br />Prep sink -- 121.00º F Carbon dioxide -- 200.00º L <br />Mop sink -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001749 PR0160422 SC001 05/05/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD