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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greoln@SS grows he, Time In: 9:38 am <br /> Time Out: 9:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: AFC SUSHI/HOT WOK @ RALEYS#317 Date: 01/17/2024 <br /> Address: 2550 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: ADVANCED FRESH CONCEPTS FRANCHISE CORP Telephone: (310)604-3200 <br /> Program Element: 1612-FOOD EST<500 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 3 door Utility prep is 53F.A raw shell egg at this unit is 56F. Per employee,food is taken from the <br /> walk-in cooler and placed at the 3 door prep table at 8am. <br /> A work order for this unit has been submitted. Per STL,this will be followed up on. <br /> ***Provide proof of correction by 2 weeks or a re-inspection will occur*** <br /> Until the unit is repaired to proper(capable of maintaining potentially hazardous food at 41 F or below,time as a temperature <br /> control must be used. If food is taken from the walk-in cooler at 8am, any remaining food at 12p shall be discarded.4 hours <br /> maximum. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tint Htoo Lwin Expiration Date:June 16,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> egg roll--171.00°F orange chicken-with sauce added--167.00°F <br /> 3 door Utility prep--53.00°F raw shell egg--56.00°F <br /> chicken--153.00°F salmon--34.00°F <br /> orange chicken-no sauce--171.00°F rice--197.00°F <br /> customer side of sushi case--37.00°F 2 door Borgen sushi case--38.00°F <br /> 1 comp food prep sink--120.00°F Peking pork--153.00°F <br /> walk-in cooler--40.00°F <br /> NOTES <br /> FA0020009 PR0531021 SCO01 01/17/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />