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SAN <br /> J O A U I Environmental Health Department <br /> COUNTY <br /> Grratness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KING TSIN RESTAURANT Date: 08/14/2024 <br /> Address: 1040 W Kettleman LN , LODI 95240 <br /> Requestor: Telephone: ()- <br /> Program Element: 1602- Food Consultation Request#: SR2400352 <br /> Inspection Type: 521 - Plan Check/Report Review <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 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Observed dual burner to not within 6 inches of hood.Adjust burner to provide 6 inches of space beyond all <br /> cooking equipment. Provide picture correction to fgarciaruiz@sjgov.org <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat,grease,vapors and smoke and be approved <br /> by the local building department.Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient <br /> ventilation to facilitate proper food storage.Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, <br /> or a light-switch activated exhaust fan,consistent with local building codes.(114149, 114149.1)Adequate lighting shall be provided in <br /> all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored,served,prepared,and where utensils <br /> are washed shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Required Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--next to ice machine--107°Fahrenheit 3 comp sink--kitchen--121°Fahrenheit <br /> walk in--410 Fahrenheit 3 door reach in w prep top--410 Fahrenheit <br /> 2 door reach in w prep top--38°Fahrenheit hand sink--near ware wash--108°Fahrenheit <br /> 3 comp sink--ware wash--120°Fahrenheit mop sink--120°Fahrenheit <br /> 2 comp prep sink/hand sink--119.2°Fahrenheit 2 door reach in w prep top--front--41°Fahrenheit <br /> hand sink--Men's restroom--116°Fahrenheit hand sink--Women's restroom--118°Fahrenheit <br /> NOTES <br /> Change of owner inspection- PHO SAIGON BAY <br /> PE 1625($376) <br /> OK to issue permit once permit fee is paid and completed 5021 form is submitted. <br /> FA0000141 SR2400352 SC521 08/14/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />