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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl : 1 <br /> E"rpm <br /> ^'•ti7F Opt�% Greotness grows here. <br /> Timee Out: 1::5959 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MASUMI JAPANESE&CHINESE RESTAURANT Date: 10/03/2019 <br /> Address: 1140 W COLONY RD, RIPON 95366 <br /> Owner/Operator: WU, LIANG YAO Telephone: (209)612-1878 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust hood filters above the grill side have build up. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Liang Yao Wu Expiration Date:August 26,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Turbo Air--sushi bar--35.00°F 6 dr prep cooler--41.00°F <br /> mop sink--120.00°F Hoshizaki--sushi--41.00°F <br /> shrimp--prep cooler--41.00°F all hand sinks--108.00°F <br /> 2 dr True sliding doors--41.00°F prep sink--130.00°F <br /> chicken--prep cooler--41.00°F walk in--39.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> Wiping cloth bucket at 100ppm chlorine. <br /> Sushi rice at 4.5 pH. <br /> FA0019176 PR0528435 SCO01 10/03/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />