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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 1055 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA RESTAURANT Date: 05/08/2019 <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: 05/22/2019 <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 Hoshizaki sushi display cooler was at 46F. Lower to 41 F or below. 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There are some open bags/uncovered foods in the 2 dr True freezer. Roll up original bags of food or <br /> cover with a snug fitting lid. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The racks/shelves in the walk in cooler are moldy and rusty. Clean or replace within 2 weeks. <br /> *Repeat violation* <br /> The racks/shelves next to the rice pot at the cook line is dirty with food debris. Clean within 2 weeks. <br /> The racks/shelves and satellite receiver box above the 3 comp and prep sinks are dusty and dirty. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine is used; however,facility is lacking test strips. Obtain chlorine test strips within 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0018343 PR0527057 SCO01 05/08/2019 <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 <br />