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San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> 9�hi <br /> Food Program Official Inspection Report <br /> Facility Name and Address: EAST GARDEN RESTAURANT,1304 E HAMMER LN, STOCKTON 95210 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: No sanitizer bucket for wipe cloth. Provide in 1 day. Corrected. This is a repeat violation. <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 /> #41 Plumbing Maintained; Approved Back Flow Device <br /> OBSERVATIONS: Piping from sanitizer sink of 3-comp sink lacks 1 inch air gap. Provide in 3 days. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no otherpurpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: Grease and water and food debris behind wok range, refrigerators, freezers, inside walk-in, dry storage, <br /> and under warewash/3-comp sink. Clean. This is a repeat violation. <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 COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yong Yu Tan Expiration Date:June 14, 2018 <br /> Warewash Chlorine(C�: 100 ppm Heat: °F Water/Hot Water Ware Sink Temp 160°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp 158°F <br /> FOOD ITEM--LOCATION --TEMP° F --COMMENTS <br /> walk in--41.00° F bamboo shoots-- Prep table over Everest 3D--41.00°F <br /> air-- Everest 3D--41.00° F rice--rice cooker-- 170.00°F <br /> air--2D True--41.00°F beef-- Prep table over Everest 3D--38.00°F <br /> egg flower soup--soup holder-- 164.00°F <br /> NOTES <br /> Sanitizer Bucket not set up nor used. Observed sanitizer bucket set up. <br /> Discussed with owner that if he needs to take meat or noodles out of temperature control for prepping or marinating purpose,the longest it <br /> can be out of temperature is 2 hours. <br /> FA0001371 PRO162565 SCO01 05/12/2015 <br /> EHD 16-23 Rev.01/30/15 Page 3 of 4 Food Program OIR <br />