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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U "'A i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WONGS MANDARIN RESTAURANT, 119 E PINE ST, LODI 95240 <br /> Routine inspection. <br /> Sanitizer bucket- 100 ppm chlorine. <br /> Chlorine test strips and probe thermometer available. <br /> Per owner the dishwasher and 1 dr reach-in w/prep top were not working and currently not being used. <br /> Continue manually warewashing and repair dishwasher to provide at least 50 ppm chlorine prior to using for warewashing. <br /> Provide 41 F or below at 1 dr reach-in prior to storing PHF inside. <br /> The rice for the fried is cooked and then stored in the left rice cooker at room temp for 1-2 hours and then cooked on the wok <br /> to make fried rice. Reheat rice to 165 F minimum on wok when making fried rice. <br /> Discussed report with Alisha Yang, Owner. <br /> No signature captured. <br /> Maintain a copy of this report on site. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0000299 PRO161786 SCO01 05/10/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />