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Environmental Health Department <br />Time In: <br /> 1:35 pm <br /> 1:16 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 951-5407 Owner/Operator: MA, JUN JIE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3255 W HAMMER LN, STOCKTON 95209 <br />Date: 10/19/2023Name of Facility: CHOW TO GO CHINESE RESTAURANT <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed a bag of rice stored on the floor. Place and store all food items six inches off the floor. Correct <br />today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Observed storage and cooking equipment in kitchen with grime and grease build up. Clean and maintain <br />as needed. Correct today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the food prep table. Used wiping cloths may contain unhealthy levels of <br />bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br />today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 <br />- 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br />contact, and storage areas. Correct today. <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 /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: Observed dining room cluttered with empty boxes. Per management boxes are needed for large take out <br />order. Organize and remove unnecessary boxes. Correct today. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001882 PR0160027 SC001 10/19/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD