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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SHERMAN CHINESE FOOD, 2828 S COUNTRY CLUB BLVD, STOCKTON 95204 <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Cashier station lacked bucket with sanitizer when inspection started. There was a wet towel on counter. <br /> Before cashiers start to serve food,they shall set up bucket with sanitizer for in use towels. Change water often. Chlorine <br /> level shall be 100 ppm or higher. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Using the 3 comp sink to thaw food. Food is in a puddle of water.Thaw only in food prep sink and cold <br /> water shall be running for no longer than 2 hours. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Wood shelving at ware washing room is damaged. It has splinters. Shelve shall be repaired by 2 weeks. <br /> It shall be smooth, cleanable, and non absorbent. <br /> Bottom of metal shelve at cooks line has rust. Clean shelve and repair/cover by 2 weeks with a non absorbent material. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Guan Y Chen Expiration Date:January 17,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rice--steam table-- 142.00°F 3 door prep--kitchen--40.00°F <br /> fried rice--warmer--146.00°F walk in--kitchen--40.00°F <br /> beef and noddles--steam table--145.00°F 1 door QBD--kitchen--41.00°F <br /> chow mein--steam table--150.00°F sweet and sour--steam table--151.00°F <br /> white rice--warmer--160.00°F <br /> NOTES <br /> No comment entered. <br /> FA0022172 PR0538369 SCO01 11/17/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <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 />