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�� I Environmental Health Department <br /> SANY „ - <br /> tTime In: 1.00 tZ <br /> .*+ R11riSS grows here. Time Out: 2:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SHERMAN CHINESE FOOD Date: 01/03/2018 <br /> Address: 2828 S COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: KUANG, JANE A Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/24/2018 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Ladies working at buffet kine lack food handler cards. Provide by 2 weeks <br /> Couple of cooks lack food handler cards (not on site). Provide by 2 weeks <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink next to 3 comp sink not fully accessible and lacks hand soap. Remove items in front of sink <br /> and provide soap. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Saw boxes with frozen chicken at room temperature. Cooks stated that it was just delivered.When <br /> potentially hazardous foods are received ,they shall be put away immediately. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Wet towel on counter is stained/oily.All in use towels shall be clean and kept in solution with 100 ppm <br /> chlorine or in laundry bag. <br /> Chlorine solution at 3 comp sink is weak at 50 ppm. Concentration shall be 100 ppm at all times. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0022172 PRO538369 SCO01 01/03/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />