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Environmental Health Department <br />Time In: <br />12:05 pm <br />11:25 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CORPORATION OF SHERMAN I <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1140 E WATERLOO RD, STOCKTON 95205 <br />Date: 08/22/2023Name of Facility: SHERMANS CHINESE DELI <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The IDW 1-door upright cooler was observed at 48 F. Decrease temperature on unit to maintain food <br />items at 41 F or below. Correct today. <br />---------------------------------------------------- <br />The hot food items at the steam table were observed at 127 and 129 F. Increase steam table temperature to maintain hot <br />food items at 135 F minimum. Remove food items and reheat food items so that all parts of the food reach a temperature of <br />at least 165°F for 15 seconds and then return to steam table and maintain at 135 F or higher. Food items that have been <br />below 135 F for longer than four hours will need to be discarded. Correct immediately. <br />---------------------------------------------------- <br />The walk-in cooler was observed at 48 F. Immediately decrease temperature on unit to 41 F or below. If temperature is not <br />dropping, move food items to a cooler where they can be maintained at 41 F or below immediately. Discard food items held <br />longer than four hours at 50 F or above. Correct today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: A sanitizing solution bucket with wiping cloth was not observed at the facility. Provide a bucket with <br />sanitizing solution and wiping cloth for proper sanitation of all food preparation and contact surfaces. Ensure the solution has <br />a concentration of chlorine 100 - 200 Parts Per Million (PPM) or or quaternary ammonia (quats) 200 - 400 Parts Per Million <br />(PPM). Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The maximum hot water temperature at the facility was observed at 113 F. Increase temperature on hot <br />water heater to 120 F minimum. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001256 PR0162398 SC001 08/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD