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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GOHAN BUFFET, 3200 N NAGLEE RD, TRACY 95376 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloth buckets are not set up. Maintain wiping cloths in a sanitizing solution of 200ppm Quat or <br /> 100ppm Cl. Correct today. <br /> Corrected to 200ppm Quat. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: De Jun Wang Expiration Date: May 03,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 150°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Atosa @ sushi--40.00°F raw fish--40.00°F <br /> walk-in cooler by fryers--40.00°F buffet:chicken nuggets--114.00°F-- <br /> 3 comp food prep sink--150.00°F buffet: mussels--41.00°F <br /> raw shrimp--37.00°F buffet: kung pao chicken--149.00°F <br /> 4 comp wasrewash sink--150.00°F cream cheese @ sushi prep--41.00°F <br /> buffet: baked fish--132.00°F--" raw pork--41.00°F <br /> raw chicken--40.00°F buffet: hard boiled eggs--41.00°F <br /> buffet:stuffed crab on shell--137.00°F buffet:orange chicken--170.00°F <br /> 2 door Atosa- 36.00°F buffet: mashed potatoes--167.00°F <br /> buffet: pasta 157.00°F buffet:stuffed shrimp--138.00°F <br /> buffet:seafood soup--166.00°F buffet:cantaloupe--37.00°F <br /> walk-in cooler by ice machine--41.00°F buffet: honeydew melon--39.00°F <br /> buffet:sushi--41.00°F buffet: raw chicken(for hibachi)--41.00°F <br /> 2 door Atosa--40.00°F buffet:soup--137.00°F <br /> restoom hand sinks--100.00°F buffet:cooked shrimp(for hibachi)--41.00°F <br /> 3 door Atosa prep-left--41.00°F 2 comp food prep sink--150.00°F <br /> 3 door Atosa prep-right--36.00°F crab sticks @ sushi prep--41.00°F <br /> buffet:chicken wings--147.00°F liquid egg--40.00°F <br /> buffet: mac&cheese--160.00°F 2 door Atosa @ hibachi--29.00°F <br /> buffet:salmon--132.00°F--* buffet: raw beef(for hibachi)--41.00°F <br /> raw beef--40.00°F buffet:fried fish--132.00°F--* <br /> buffet: baby octopus--40.00°F 2 door Atosa prep @ sushi area--41.00°F <br /> NOTES <br /> wiping cloth buckets: corrected to 400ppm Quat/quat &chlorine sanitizer test strips are available <br /> A re-inspection will occur in 2 weeks(on or after 1-24-2024) <br /> no signature obtained <br /> report typed in the office 4:13p-4:45p <br /> FA0007125 PR0505984 SCO01 01/10/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />