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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: HANA SUSHI, 1101 E MARCH LN, STOCKTON 95210 <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Women and men rest rooms doors self close device are not functional. Repair/replace in 1 week. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:2 cardboards are placed on floor at the frying area. Remove boards today. <br /> Floor by the frying and grilling area is dirty. Clean today. <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: Melissa Chhua Chea Expiration Date:January 09,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Bar--135.00°F 3 D display cooler/sashimi--Bar--46.00°F <br /> Walk in cooler--41.00°F 3 D cooler/under prep table--43.00°F <br /> Hand sink--Women rest room--108.00°F 1 comp sink--By freezer--120.00°F <br /> Hand sink--Men rest room--105.00°F Hand sink--Waitress area--129.00°F <br /> NOTES <br /> Sushi rice pH is 4.5 <br /> OIR emailed to tom.chen209@gmaii.com <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 /> N <br /> Received by: Name and Title: Melissa Chhua Chea, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001155 PRO162896 SCO01 10/30/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 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 />