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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 12-31 tm <br /> Time Out: 1:37 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: NEW CHINA RESTAURANT Date: 11/27/2023 <br /> Address: 1457 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: YEP, DAVID KOON Telephone: (209)599-7633 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/29/2023 <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:Waitress station hand sink is lacking paper towels and has temporary soap bottle. Provide paper towels <br /> today. Corrected on site. <br /> Provide soap from dispenser mounted to the wall in one week. <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(1)) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card is expired. Renew the card within 30 days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: I observed cooked shrimp containers, pulled from cooler(within the 4 hours time control)and placed on <br /> cooking area prep line to be used for customers food preparation. Stop this practice immediately. Hold the food at 41 F or <br /> below at all times. Corrected on site. <br /> 1 D reach in cooler/under prep table at the sushi bar has temperature at 47F.4 D reach in cooler at the prep line at the <br /> cooking area, has temperature at 42F. 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:All dry food containers are lacking labels. Provide labels today. Corrected on site. <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 /> FA0007161 PR0506035 SCO01 11/27/2023 <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 />