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Environmental Health Department <br />| Date: 03/31/2026 <br />Address 8004 WEST LN , STOCKTON 95210 <br />Telephone: (626) 945-5739 <br />Request#. SR0087949 <br />Inspection Type. 2160 - Field Activity/Other Inspection <br />|#8 Use of Time as a Public Health Control <br />Warowoshing Faoilites Maintained <br />OVERALL INSPECTION NOTES AND COMMENTS <br />EHD 16-23 Rev 09/16/2020 Page 1 of 2 <br />(1) The abdominal cavity is cleaned <br />(2) The duck is marinated <br />(3) The cavity is closed prior to cooking <br />(4) The duck is roasted at a temperature of 350“F or more for at <br />least 60 minutes. <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 />Requestor: HUY TRIED, SF STOCKTON DELI RESTAURANT <br />Program Element: 1601 - FOOD PLAN CHECK <br />__________________SR0087949 SC2160 03/31/2026 ______________ <br />Food Program Service Request Inspection Report <br />PR2U 00^10 <br />Food Program Service Request Inspection Report <br />Name of Facility SF STOCKTON DELI RESTAURANT <br />CALCODE DESCRIPTION Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method (114067(f,g), 114099, 114099 3, 114099.5, 114101(a), <br />114101 1. 114101 2. 114103. 114107, 114125) <br />SAN JOAQUIN <br />----COUNTY— <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: 113700 <br />All violations must be corrected within specified timeframe. V/olations that are classified as "MAJOR" pose an immediate threat to public health and have the <br />potential to cause foodborne illness All mapr violations must be corrected immediately Non-compliance may warrant immedtate closure of the food fadHty <br />OBSERVATIONS: The maximum hot temperature at the roast ducx display case was observed at 109 F Per California Health <br />and Safety Code section 114425. Chinese-style roast duck shall be exempt from hot holding requirements (California Health and <br />Safety Code section 113996) for a period not to exceed four hours if the duck does not exceed 2-hours prep time and is <br />prepared as follows <br />Ensure the time and temperature requirements are met and maintain a record/log showing the time roasted ducks enter the <br />display case and do not exceed four hours. Any ducks exceeding the 4-hour maximum at the roast duck display case shall be <br />discarded. <br />OBSERVATIONS: Chlorine sanitizing test strips were lacking at the facility Obtain sanitizing test strips to ensure the sanitizing <br />solution has a concentration of chlorine 100 Parts Per Million (PPM) for the warewashing/sanitizmg of all utensils, equipment, <br />and food contact surfaces Correct within seven days