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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�55� <br /> Time Out: 2:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SHERMAN CHINESE FOOD Date: 11/17/2020 <br /> Address: 2828 S COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: CORPORATION OF SHERMAN I Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/01/2020 <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:Fried chicken at cooks line is not hot enough at 99-107 F. Owner stated that they partly cook it, and then <br /> fully cook it when more orders are placed. Chicken pieces shall have diligent food preparation that shall be completed by 2 <br /> hours. Set up a timer to keep track of how long is kept at room temperature. If time is over 2 hours, chicken shall be stored <br /> at 41 For lower. <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:There are 9 bins with cooked noddles running from 77-90 F.All potentially hazardous foods shall be <br /> maintained at 135 F or higher/41 F or lower. Once the temperature has reached 135 F food shall be cooled down by 6 hours <br /> to 41 F or lower. Keep track of food temperature with thermometers. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Couple of food handler cards expired last year. Have employees renew them by 30 days. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Beverage cup at cooks line lacked lid and straw. Provide to prevent food cross contamination. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> FA0022172 PR0538369 SCO01 11/17/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />