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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MATSUYAMA RESTAURANT, 293 SPRECKELS AVE, MANTECA 95336 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The vent covers have some grease buildup. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor under the racks/shelves at the cook line is dirty. Clean within 2 weeks. <br /> The floor and wall under the prep sink are dirty. Clean within 2 weeks. <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: Ke Wang Expiration Date: February 24,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--women's rr--106.00°F Hoshizaki sushi display--46.00°F <br /> hand sink--men's rr--106.00°F mop sink--120.00°F <br /> 1 dr True Coke--36.00°F 2 dr True prep--sushi--41.00°F <br /> miso soup--warmer--173.00°F walk in--39.00°F <br /> prep sink--125.00°F <br /> NOTES <br /> Chlorine bleach is available. <br /> A re-inspection will occur on or after 2 weeks. <br /> FA0018343 PR0527057 SCO01 05/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />