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Time In: 11:18 am <br /> Time Out: 12:37 pm <br /> oPaw!M. San Joaquin County <br /> Environmental Health Department <br /> N: X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �• _ NSP Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> �rPOR <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA EXPRESS(AT FOOD 4 LESS) Date: 12/04/2015 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: QUINN, JOHN F Telephone: <br /> Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 12/18/2015 <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: Chicken on steam table is at 104F-112F. Provide hot hold temp at 135F or higher. Ok corrected chicken <br /> refried to 186F. <br /> Pork fried rice-127F <br /> Pork-128F. <br /> Provide these foods at a temp of 135F or higher. <br /> Walk-in-35F. Provide at 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer detected in sanitizer bucket. Provide at 200ppm (quat) or 100ppm (chlorine). Ok, corrected <br /> sanitizer is now at 400ppm (quat). <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Debris accumulation observed at the end of movable prep table where knives are stored. Clean and <br /> sanitize area. Debris on rack next to cooking equipment. Clean and sanitize. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wet wiping cloth is stored on cutting board. Store wet wiping cloth in sanitizer solution. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0012482 PR0516146 SCO01 12/04/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />