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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TOYO SUSHI,4011 E MORADA LN, STOCKTON 95212 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:2 dirty knives are placed on dirty cutting board. Clean and sanitize cutting board and knives when not in <br /> process of food preparation. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:2 wiping cloths are placed on cutting board in the back and on the prep table at the sushi bar. Place <br /> wiping cloths in sanitizing solution when not in use. 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor at the sushi bar is showing food debris. Clean today. Corrected on site. <br /> Floor at 3 comp sink is showing water spill. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jian Jun Shen Expiration Date:August 14,2019 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 116°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--120.00°F 3 D cooler reach in/prep table--Sushi bar--39.00°F <br /> Prep sink--120.00°F Walk in cooler--41.00°F <br /> Miso soup 170.00°F Hand sink--By sushi bar--119.00°F <br /> Hand sink--Rest room--100.00°F Sushi display cooler--Sushi bar--41.00°F <br /> NOTES <br /> Sushi rice pH is 4 <br /> OIR emailed to s.jianjun@yahoo.com <br /> FA0023076 PR0540374 SCO01 11/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />