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San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Facility Name and Address: TOYO SUSHI, 4011 E MORADA LN, STOCKTON 95212 <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Wipe cloth not in sanitizer bucket, and 2 sanitizer buckets were 10 ppm and 50 ppm chlorine. Store <br />wipe cloths in sanitizer buckets at 100 ppm chlorine. Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: Food debris along wall and between equipment at both Sushi Display Serving bar and in the kitchen <br />behind 3-comp sink and Walk In. Clean in 1 week. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 123 <br /> 110 <br />Jian Jun Shen August 14, 2019 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Sushi Display east -- 40.00º F 3D Atosa reach in -- 39.00º F <br />RR women -- 100.00º F Sushi Display west -- 33.00º F <br />Miso soup -- 189.00º F RR men -- 100.00º F <br />3D Atosa -- 40.00º F Walk In -- 41.00º F <br />Cooked rice (rice cooker -- 181.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Submit evidence of correction to jwong@sjcehd.com before reinspection deadline to avoid a billable reinspection. <br />Customers are informed of raw fish verbally. <br />OIR emailed to s.jianjun@yahoo.com <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: <br />EH Specialist:Phone:(209) 468-0335 <br />jianjun shen, owner <br />JEFFREY WONG <br />Page 2 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0023076 PR0540374 SC001 08/22/2016