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oPQ��N, San Joaquin County
<br /> Environmental Health Department
<br /> N: X
<br /> _ 1868 East Hazelton Avenue, Stockton, CA95205-6232
<br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd
<br /> S C I F O'FRta
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: SHOMI JAPANESE RESTAURANT,419 LINCOLN CENTER , STOCKTON 95207
<br /> #30 Food Storage/Display Storage/DisplayProperly Labeled
<br /> OBSERVATIONS: Boxes of food on the floor in the walk inn freezer. Store as required. See below. Correct by today.
<br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Toaster has grease buildup. Clean by today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS: Make sure all wiping cloths are stored in the sanitizer solutions when not in use.
<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:Some grease buildup on the floor, under and behind equipment Clean by today.
<br /> Food debris on the floor in the walk in freezer. Clean by today.
<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: Expiration Date:
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp 125°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp 100°F
<br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS
<br /> air--i door undercounter prep in kitchen--40.00°F air walk in freezer--0.00° F
<br /> air--2 door prep cooler in kitchen--41.00° F air -walk in cooler by walk in freezer--40.00°F
<br /> air-- 1 door undercounter cooler sushi prep -41.00° F air -2 door undercounter cooler sushi prep--40.00° F
<br /> air--walk in cooler--41.00°F air- sushi cases--41.00° F
<br /> air-- 1 door undercounter cooler sushi prep -40.00° F
<br /> FA0002116 PRO160976 SCO01 11/24/2015
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR
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