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Time In: 1:10 pm <br /> Time Out: 2:35 pm <br /> p44u�n.. San Joaquin County <br /> :s 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.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: SHOGUN JAPANESE RESTAURANT Date: 12/06/2016 <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: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/27/2016 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Several food handler cards expired. Re-new by 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS: Eel kept at room temperature after they are cooked. Use a timer ans set for 4 hours. At end of the 4 <br /> hours toss any left overs. <br /> note: Temperature of eel was 120-131 F <br /> CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br /> documentation must be maintained(114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Wet towels are not kept in sanitizing solution. Set up 2-one for kitchen and another at sushi. When <br /> towels are not used they shall be stored at 100 ppm chlorine. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #16 Shell Stock Regulations <br /> OBSERVATIONS: Oyster tags not kept for 90 days. Starting today store for 90 days. <br /> CALCODE DESCRIPTION: Shell stock shall have complete certification tags and shall be properly stored and displayed.(114039- <br /> 114039.5) <br /> FA0002638 PRO160838 SCO01 12/06/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />