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Time In: 1 16 pm <br /> Time Out: 2:15 pm <br /> San Joaquin County <br /> z, Environmental Health Department <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> gCrFa'�N <br /> Food Program Official Inspection Report <br /> Name of Facility: BLUEFIN SUSHI Date: 01/26/2016 <br /> Address: 2433 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: YEON, KYUNG L Telephone. <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 02/09/2016 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate not on site (receipts on site) and food handler card expired. Maintain food <br /> manager and food handler cards on site. Correct in 1 week. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Hand sinks lack soap, paper towels and front hand sink is blocked. Unblock front hand sink and provide <br /> soap and paper towels at all hand sinks. Correct today. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: M3 2-door (prep) refrigerator temperature is 47F. Maintain temperature at or below 41 F. Correct today. <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 /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:Consumer advisory lacking on menu. Provide an advisory on menu or in facility. Correct in 1 week. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer.(114012, 114093) <br /> FA0014809 PR0521809 SCO01 01/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />