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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SAKANA JAPANESE/CHINESE BISTRO, 1460 W YOSEMITE AVE, MANTECA 95337 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ruizhen Zhong Expiration Date: February 20,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--kitchen--108.00°F mop--120.00°F <br /> walk in--41.00°F hand sink--sushi bar -100.00°F <br /> 1 dr Kenmore--sushi bar--41.00°F 1 comp prep veggies--133.00°F <br /> 2 comp prep meats--122.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> Wiping cloth bucket at 200ppm chlorine. Educated owner on how to get correct chlorine level (1 tablespoon/cap full of bleach <br /> to 1 gallon of water). <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> A <br /> Received by: Name and Title: ruizhen zhong,waitress <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000951 PRO163215 SCO01 11/15/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 <br />