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SAN J O A Q U I N Environmental Health Department <br /> �J0iv1Y <br /> Greatr�e5s grows fires Time In: 11.00 am <br /> Time Out: 12:22 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA RESTAURANT Date: 05/18/2018 <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 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The tempura shrimp was at 93F. Employee stated that they were"pre-cooked"and will be thoroughly <br /> cooked once ordered. She said that shrimp were pre-cooked within the hour. Maintain temperature of 41 F or below, or 135F <br /> or above. Correct immediately. <br /> *Corrected on site-put into walk in cooler* <br /> The temperatures of the sushi in the Hoshizaki cooler at the sushi bar are 46F-49F. Maintain temperatures at 41 F or <br /> below. Correct today. <br /> *The Hoshizaki air temp was 38F* <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135oF. (113996, 113998, <br /> 114037, 114343(a)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The vent in the walk in cooler is dusty. Clean today. <br /> Some shelves in the walk in cooler are moldy or have debris accumulated on it. Clean and sanitize or replace shelves within <br /> 5 days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The faucet stems at the prep and 3 comp sinks leak. Repair leaks within 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> FA0018343 PR0527057 SCO01 05/18/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 <br />