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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS Telephone: (209) 477-1667 Owner/Operator: CHHUA-CHEA, MELISSA Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 1101 E MARCH LN, STOCKTON 95210 Date: 08/07/2017Name of Facility: HANA SUSHI Food Program Official Inspection Report 3:48 pm 2:36 pm Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd Reinspection on or after: 08/21/2017 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: Soap in a "ketchup or sauce" squeeze bottle at hand wash sink at counter. Provide soap in a pump style bottle or in a permanently installed dispenser in 2 weeks. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: Air temperature of Walk In and 2D cooler at counter were 43 F, and 3D display for sashimi 45 F. Provide 41 F or below for potentially hazardous food (PHF). Air temperature of 1D Rockstar cooler were 56F. Provide 41 F or below for PHF. The single PHF inside the cooler, a bottle of apple juice, was removed. Cease using this unit for PHF if it cannot provide 41 F. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #19 Consumer Advisory for Raw or Undercooked Food OBSERVATIONS: "Consumer Advisory" for raw or undercooked food by verbal only. Provide within 2 weeks "Consumer Advisory" using a disclosure and a reminder (either menu or posting at facility where customers can see): DISCLOSURE is a clearly written statement that includes description of the animal-derived foods, and a REMINDER is a written statement that consuming raw or undercooked meats may increase risk of foodborne illness, or that this written information is available upon request. CALCODE DESCRIPTION: Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) #27 Food Protected from Contamination OBSERVATIONS: Hand wash/prep sink by griddle lacks splash guard between it and prep table with open flours and dishes. Provide splash guard at least 6 inches tall in approved non-absorbent and cleanable material, or at least two feet between food and hand wash/prep sink. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR FA0001155 PR0162896 SC001 08/07/2017