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SAN JOAQUIN <br /> Environmental Health Department <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GONGS RESTAURANT, 140 E HARDING WAY, STOCKTON 95204 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Ice cream scoop, ice scoop,water pitchers, ect are broken.All damaged utensils shall be tossed and <br /> replaced. <br /> Using bowls to scoop up dry goods. Provide handled scoops. <br /> Buckets with food are not clean. Clean and mainatin. <br /> Scoops inside buckets with food have caked on old food. Clean weekly or more often if needed. <br /> Can opener has debris. Clean, daily. <br /> There is lots of bare wood.All bare wood shall be painted and be non absorbent. <br /> Exterior of rice cookers and microwave are dirty. Clean/sanitize, daily. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:CO2 tanks are not secured. Correct by 10/10/18 <br /> Saw to go utensils on floor.All shall be stored 6 inches off floors. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Lack of probe thermometer. Provide by 10/10/18 <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:There are dirty towels everywhere. Once used,they shall be inside laundry basket or bag. <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 /> FA0001469 PRO160835 SCO01 10/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 5 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 />