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Time In: 1:05 pm <br /> Time Out: 1:40 pm <br /> oe49!1V. 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.s'aov.or_/cI ehd <br /> 9ciFORi+ <br /> Food Program Official Inspection Report <br /> Name of Facility: SHOGUN JAPANESE RESTAURANT Date: 12/27/2016 <br /> Address: 7610 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: TOKYO STAR CORP Telephone: (650) 766-3942 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Cooked eel is not hot enough in small oven. Once it's cooked transfer into a refrigerator and keep at 41 <br /> F or lower. <br /> note: owner does not want to use time as public health control. Eel was moved into refrigerator. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM --LOCATION --TEMP° F--COMMENTS <br /> eel--small oven--73.00° F <br /> NOTES <br /> Pest control was in 12/21/16 <br /> All other violations written 12/06/16 were corrected. Continue to work on pending issues. <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: Zu Zhen Wang, owner <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0002638 PRO160838 SC333 12/27/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />