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SAN J O A Q U I N Environmental Health Department
<br /> COU N FY
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: USHIO RAMEN HOUSE, 3558W HAMMER LN, STOCKTON 95219
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:There are dirty rags/wiping cloths on one of the hand sinks in the back. Store at assigned until they are
<br /> laundered. Correct today.
<br /> Make sure the utensils are washed, rinsed and sanitized after each use. Provide stoppers for the sink compartments, so
<br /> they can be filled for proper washing of the utensils.
<br /> The sanitizer containers for the wiping cloths are not set up. Provide sanitizer for the wiping cloths to store the wiping cloths
<br /> when not in use. Correct today. I showed the employees how to make the sanitizer with bleach and water.
<br /> There are dirty tubs being stored in the prep sink.The prep sink can only be used for preparation purposes. Correct today.
<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 /> #26 Approved Thawing Methods
<br /> OBSERVATIONS:Frozen chicken being thawed at ambient temperature. Follow thawing methods as described below.
<br /> Correct today.
<br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity
<br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
<br /> #33 Nonfood Contact Surfaces Clean
<br /> OBSERVATIONS:There grease buildup on/under/behind cooking equipment, and on the filters in the vent hood. Clean by
<br /> today.
<br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:There are no testing strips available. Provide within 2 days.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:Two lights added over a prep table don't have shatterproof covers. Install within a week or take the lights
<br /> off.
<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 /> FA0002240 PRO162590 SCO01 11/16/2018
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com
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