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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 1.48 pm <br /> Time Out: 2:54 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHINA KING BUFFET Date: 11/03/2021 <br /> Address: 420 E KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: ZHANG, SHI BIN "RAY" Telephone: (209)598-2261 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/17/2021 <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:The salmon and cooked oyster at the buffet steam tables were 108 F and 109 F respectively. Per person <br /> in charge they were placed there about 30 minutes ago and are replaced every 2-3 hours. Let Ivy know that they must keep <br /> potentially hazardous food at 135 F or above and that if they are going to keep food below 135 F and utilize time as the <br /> public health control then they need to maintain records/documentation. Corrected on site, the salmon and oysters will be <br /> replaced within 3 hours. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed 1 expired food handler card. Provide valid food handler card within 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand sink in the kitchen near the cook line did not have paper towels in the dispenser. Provide <br /> paper towels in dispenser at this hand sink 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Per person in charge the salmon and oysters are replaced every 2-3 hours. Maintain <br /> records/documentation when utilizing time as a public health control. Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0014754 PR0521713 SCO01 11/03/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />