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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.55 am <br /> Time Out: 11:46 am <br /> Food Program Official Inspection Report <br /> Name of Facility: HONG KONG RESTAURANT#1 Date: 11/20/2023 <br /> Address: 430 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: CHENGA LLC Telephone: (209)879-1758 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/04/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Front and back ware wash sinks/hand sinks, are lacking paper towels. Provide paper towels 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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: I observe cooked food, pulled from the walk in cooler, placed at the cook line on prep table,to be used to <br /> prepare customers orders. Food is at 47F. Stop this practice immediately. Hold the potentially hazardous food at 41 F or <br /> below or 135F or above today. Corrected on site. <br /> All food items are stored in the 2 D reach in cooler, at the cooking area. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Cooked chow mien is kept at room temperature, on the back prep table, to be cooled. Stop this practice <br /> immediately and start <br /> adopt an approved cooling method. Repeated violation. <br /> cooked food will be divided in shallow containers to be rapidly cooled from 135F to 70F in 2 hours and from 70F to 41 F in 4 <br /> hours" <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0001232 PRO161065 SCO01 11/20/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />