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o <br /> Environmental Health Department <br /> X SHARON <br /> t � 4 COUNTY Time In: 200nm <br /> Time Out: 2-53 pm <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: OSS SUSHI HOUSE Date: 05/06/2019 <br /> Address: 104 E MARKET ST,STOCKTON 95202 <br /> Requestor: FANNY HU, OSS SUSHI HOUSE Telephone: (916)465-5883 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080565 <br /> Inspection Type: 061 -CONSULTATION <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 safety certificate not on site. Provide a Copy of the food safety certificate to Victor Acevedo <br /> (vmacevedo@sjgov.org)within 60 days. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> FRP panels will be replaced,repaired or wall will be sealed. <br /> Facility will contain stainless steel coving in kitchen, prep area,and dry storage. <br /> Provide thermometer for tempting potentially hazardous foods. <br /> Provide sanitizer strips for monitoring sanitizing levels and for ware washing. <br /> Water heater is 100 gallons. <br /> Program element 1625. <br /> Ok to issue permit for 2019 once fees have been paid and adjustments to facility have been made. <br /> Official inspection report emailed. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> (r <br /> Received by: Name and Title: Fanny Hu, Owner <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0001073 SR0080565 SC061 05/06/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />