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Environmental Health Department <br />Facility Name and Address: CHINA WOK, 795 S TRACY BLVD, TRACY 95376 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Numerous wiping cloths are on cutting boards and counters. Maintain wiping cloths in a sanitizing <br />solution in between uses. <br />Corrected on site: cloths placed in sanitizer bowl. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The mop sink is full of folding chairs. Maintain the mop sink free of unnecessary items and accessible for <br />proper disposal of waste water. Correct today. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <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 /> 121 <br /> 100 <br />Zhao Hui Lin December 21, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />mushroom chicken @ hot hold -- 142.00º F pork spare ribs -- 158.00º F <br />1 door Coke Imbera -- 35.00º F 1 comp food prep sink -- 121.00º F <br />chow mein @ hot hold -- 142.00º F BBQ chicken -- 177.00º F <br />rice -- 179.00º F restroom hand sink -- 100.00º F <br />egg flower soup -- 168.00º F shrimp -- 49.00º F -- cooling - per owner <br />kung pao chicken @ hot hold -- 147.00º F 3 door prep -- 40.00º F <br />fried shrimp @ hot hold -- 120.00º F -- Time as a temp control fried rice @ hot hold -- 151.00º F <br />orange chicken @ hot hold -- 145.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth bucket 100 ppm Cl / Cl sanitizer test strips are available <br />To-Go only / no dine in (restroom is not accessible to customers) <br />No signature obtained <br />Report typed in the office 3:25p-3:39p <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007728 PR0507177 SC001 05/31/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD