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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-43pm <br /> Time Out: 1:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MIDORI FINE ASIAN CUISINE Date: 11/20/2019 <br /> Address: 2541 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: MIDORI KITCHEN Telephone: (209)983-1888 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Food is being left out during the lunch/dinner rush. Food shall be left out no longer than 4 hours and <br /> then discarded. Do not return tis food to refrigeration. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed pork thawing in standing water.When using water to thaw meat, keep the water running over <br /> the food to flush away loose particles. 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall behind the prep area needs to be cleaned. Clean and sanitize by 2 weeks. <br /> The wall behind the cooking station is greasy. Degrease, clean and sanitize by 2 weeks. <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: Harry Yu Expiration Date:August 06,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FA0016310 PR0524318 SCO01 11/20/2019 <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 />