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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MASUMI JAPANESE&CHINESE RESTAURANT, 1140 W COLONY RD, RIPON 95366 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The wooden shelving in the back storage area is unfinished/untreated raw wood. Paint or finish wooden <br /> shelves with a semi-gloss paint or stain. The surface shall be smooth, cleanable, durable and non-absorbent. Correct by 1 <br /> month. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A few wiping cloth buckets(at cook's station and at the sushi station)have sanitizer level less than 100 <br /> ppm Cl. Increase sanitizer level to 100 ppm Cl (minimum). Correct today. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The back flow prevention device on the mop sink has been removed. Provide a back flow prevention <br /> device at the mop sink by 2 weeks. Send a photo of correction to Kadeanne Linhares (klinhares@sjcehd.com)by 2 weeks. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Liang Yao Wu Expiration Date: May 06,2018 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 137°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tofu--44.00°F back of the house handwash sink--107.00°F <br /> BBQ eel--46.00°F tempura shrimp--out of oil--202.00°F <br /> 2 door True prep--44.00°F beef--41.00°F <br /> shrimp--41.00°F chicken--137.00°F <br /> walk-in cooler--40.00°F scallops--44.00°F <br /> 2 comp prep sink--130.00°F sushi station handwash--110.00°F <br /> mop sink--137.00°F Hoshizaki sushi frig--39.00°F <br /> 4 door prep--41.00°F chicken--41.00°F <br /> 2 door True--37.00°F <br /> NOTES <br /> FA0019176 PRO528435 SCO01 03/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />