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SAN JOAQUIN <br /> Environmental Health Department <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Q&Q GRAND BUFFET,4704 PACIFIC AVE, STOCKTON 95207 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Wood shelves at sushi bar are damaged and absorbent.They shall be smooth, cleanable, and non <br /> absorbent by 2 weeks. <br /> Wood shelves underneath buffet lines are not clean and absorbent. They shall be cleaned and painted with semi gloss <br /> paint. <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 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floors and walls in kitchen are not clean (mostly under cooking equipment). Clean and <br /> maintain. <br /> Surfaces and floors on the exterior of building and at dry storage room (were CO2 tank is located)are not clean. Clean and <br /> maintain. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shanyong Zhao Expiration Date:October 20,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 151 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot and sour soup--buffet--146.00°F beef with brocolli--buffet--180.00°F <br /> 2 door everest--kitchen--35.00°F 2 door imbera--kitchen--55.00°F <br /> corn--buffet--155.00°F 2 door atosa--sushi--41.00°F <br /> walk in--back--49.00°F soft serve--buffet--32.00°F <br /> fruit--buffet--45.00°F 3 door prep--kitchen--35.00°F <br /> NOTES <br /> No comment entered. <br /> FA0012214 PR0515524 SCO01 11/27/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />