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SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNTY
<br /> c/ p, Greotrless grows here, Time In:�5pm
<br /> Time Out: 2:40 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: HANA SUSHI Date: 10/30/2018
<br /> Address: 1101 E MARCH LN, STOCKTON 95210
<br /> Owner/Operator: CHHUA-CHER, MELISSA Telephone: (209)477-1667
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #6 Handwashing Facilities Supplied and Accessible
<br /> OBSERVATIONS:Hand sink/prep sink, by the fryer, is partially blocked by 2 containers. Remove containers for full
<br /> accessibility of the hand wash station.
<br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be
<br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of
<br /> utensils and equipment. (113953, 113953.1, 114067(0)
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:3 D reach in cooler, under prep table in kitchen has temp at 43F. Provide 41 F or below in 3 days.
<br /> 3 D display for sashami is at 47F. Provide 41 F or below in 3 days or merge raw food containers in ice to keep temp at 41 F
<br /> or below.
<br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998,
<br /> 114037, 114343(a))
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Sanitizer bucket has chlorine 50 ppm. Provide 100 ppm today. Corrected on site.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Hand wash/prep sink, by the fryer, is lacking splash guard. Provide splash guard at least 6 inches high.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, t), 113986, 114060,
<br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> FA0001155 PRO162896 SCO01 10/30/2018
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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
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