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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MATSUYAMA SUSHI, 835 S TRACY BLVD, TRACY 95376 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Maintain the most recent health inspection report on site and <br /> accessible at all times. Correct with today's report. <br /> SB-180 is not posted. Post SB-180 signage in customer view today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Robert Zhang Expiration Date:September 22,2020 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sinks--100.00°F right Hoshizaki unit-air--38.00°F <br /> fish in left Hoshizaki unit--47.00°F 2 door True-air--46.00°F <br /> fish in right Hoshizaki--40.00°F 1 comp prep sink--120.00°F <br /> 2 door True prep--40.00°F 2 door reach-in-left unit--31.00°F <br /> 1 door Coke IMbera--34.00°F left Hoshizaki unit-air--34.00°F <br /> salmon in 2 door True--41.00°F 2 door reach-in-right unit--38.00°F <br /> NOTES <br /> wiping cloth buckets 200 ppm Cl <br /> sushi rice pH 4 <br /> no oysters or shellfish on site this date/per Manager: seasonal-he is aware that tags shall be retained for 90 days. <br /> Facility is closed on Tuesdays <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Robert Zhang, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0012139 PR0515426 SCO01 09/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />