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Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS Telephone: (209) 473-1688 Owner/Operator: SHEN, JIAN JUN Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 4011 E MORADA LN, STOCKTON 95212 Date: 08/22/2016Name of Facility: TOYO SUSHI Food Program Official Inspection Report 12:38 pm 11:30 am Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd Reinspection on or after: 09/05/2016 VIOLATIONS AND CORRECTIVE ACTIONS 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. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS: Warewash failed to provide sanitizer. Repair unit and provide 50 to 100 ppm chlorine immediately. Owner will sanitize using 3-comp sink with 100 ppm chlorine until then. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS: Food handler did not wash hands after handling dirty dishes and wiping hand on wipe cloth on prep table not in sanitizer bucket. Wash hands or change gloves after different task before returning to food handling. CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f)) #34 Warewashing Facilites Maintained OBSERVATIONS: Thermo test strips not available. Provide in 2 weeks. CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: Thermometer of Walk In not accurate. Provide accurate thermometer. Corrected on site. CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR FA0023076 PR0540374 SC001 08/22/2016