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Time In: 1.10 pm
<br /> Time Out: 2:15 om
<br /> �...Q .. C San Joaquin County
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> 4�IFO'Rt�
<br /> Food Program Official Inspection Report
<br /> Name of Facility: MATSU SUSHI 1 Date: 01/05/2018
<br /> Address: 874 LIFESTYLE CENTER ST, MANTECA 95337
<br /> Owner/Operator: KANG, HYEON SIG Telephone: (209)823-2500
<br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit
<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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR
<br /> OBSERVATIONS:Sushi chef was observed washing his disposable gloves and reusing them. He was informed to throw
<br /> the gloves away,wash hands and dry hands, then put on new gloves everytime it is necessary. Observed him do this.
<br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/
<br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready
<br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4,
<br /> 113961, 113968, 113973(b-0)
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The 2 door refrigerator behind the front counter is not cold enough at 44 F. Decrease temperature to 41
<br /> F by 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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The refrigerator doors are dirty. Clean and sanitize today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:Scoops are being stored inside the storage containers. Store all scoops outside containers on a
<br /> cleanable surface.
<br /> Cardboard is being used to line shelves. Remove the carboard today. COS
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> FA0020435 PRO535442 SCO01 01/05/2018
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR
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