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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.30 pm <br /> Time Out: 2:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: AMAZING KITCHEN Date: 05/07/2019 <br /> Address: 2211 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: ZHU, MARK Telephone: (209)666-1551 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/21/2019 <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:Liquid egg at chefs prep table is 64F. Per owner, it is put out for the"busy time"then placed back into <br /> the refrigerator. When food is not kept cold, it may only be left out for 4 hours,then discarded (not returned to refrigeration). <br /> Correct today. <br /> Egg discarded. <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS: Improper cooling identified. Per owner, chicken was cooling since"about 10:30am").At start of <br /> inspection, the chicken was 97-109F.When cooling food,food shall be cooled from cooking temperature to 70F within 2 <br /> hours and then from 70F to 41 F within 4 hours. Correct today. <br /> Follow methods outlined below in the description. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any sanitizer(0 ppm CI).The dishwasher shall not be used until it <br /> dispenses sanitizer at 50 ppm Cl at the final rinse. <br /> Wash all dishes, utensils and equipment in the 3 comp sink using the wash-rinse-sanitize (100 ppm CI)-air dry procedure <br /> until the dish machine is repaired to proper working condition. <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 /> FA0003017 PRO161427 SCO01 05/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />