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Environmental Health Department <br />Time In: <br /> 2:06 pm <br /> 1:33 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: ZHAO, HUA BIN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 100 W TURNER RD, LODI 95240 <br />Date: 11/28/2022Name of Facility: GOLDEN CHINA <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: No soap soap and paper towels are available in unisex/customer restroom. <br />Provide. <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(f)) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed plastic bag of chicken that is defrosting at room temperature. <br />Deforst by using one of the methods below. <br />Corrected chicken placed in a bowl under cool running water in the prep sink. <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed raw meat stored on rack above broccoli in walk-in refrigerator. <br />Store raw food items on shelf below ready to eat items. <br />Observed cardboard "to go" boxes and boxed "to go" containers stored on the floor of the dining area. <br />Store boxes of food related utensils a minimum of 6" off of the floor. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wet wiping cloths stored on counters. <br />Provide in sanitizer solution. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000117 PR0163093 SC001 11/28/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com