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Environmental Health Department <br />Facility Name and Address: CHINA EXPRESS (AT FOOD 4 LESS), 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br />Food Program Official Inspection Report <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Some items for preparing are being held at room temperature. Store these food items at refrigerator <br />temperatures below 41 F until they are ready for preparation. The food items being left out were the pork meat, chicken, beef, <br />and chicken. <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 />This is (Minor - Food) Violation. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Meat and shrimp are being defrosted in the 3 compartment sink. Use the prep sink for defrosting meat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />This is (Minor - Food) Violation. <br /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: The bathroom door is not self closing and is being left open. Provide a self closer for the bathroom and keep <br />it closed. <br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in <br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />300 100 <br />120100 <br />10/28/2027Octavio Sanchez <br />noodles -- hot hold -- 155º Fahrenheit chicken -- hot hold -- 152º Fahrenheit <br />walk in cooler -- 40º Fahrenheit 3 door prep -- kitchen -- 39º Fahrenheit <br />pork -- counter -- 60º Fahrenheit fried chicken -- warming cabinet -- 155º Fahrenheit <br />cooked chicken -- counter for cooking -- 85º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection - major violations corrected <br />Reinspection required <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0516146 12/19/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD