Laserfiche WebLink
Time In: 12-15 pm <br /> Time Out: 1:20 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA RESTAURANT Date: 01/18/2017 <br /> Address: 293 SPRECKELS AVE, MANTECA 95336 <br /> Owner/Operator: WU, STEVEN C Telephone: (209)663-7310 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/01/2017 <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 /> #2 Employee Communicable Disease Controls MAJOR <br /> OBSERVATIONS:One employee has a cut on his hand. Employee must wear a band-aid and a glove on his hand until <br /> healed. Correct immediately. <br /> CALCODE DESCRIPTION:Employees with a communicable disease shall be excluded from the food facility/preparation of food. Gloves <br /> shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, <br /> food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and <br /> comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a)) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Proper hand washing not occurring. Always wash hands after touching delivery receipts and containers <br /> used as trash. Do not wipe fingers on towels in between. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide food manager certificate in 2 weeks. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:True (1-door) refrigerator temperature is 43F. Maintain temperature at or below 41F. 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 /> FA0018343 PRO527057 SCO01 01/18/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />