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San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Facility Name and Address: KOMACHI SUSHI, 307 S LOWER SACRAMENTO RD, LODI 95242 <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed a few shelves that are lined with aluminum foil/towels. Remove. Provide so that surface is of <br />approved material. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: CO2 tank is not chained/restrained. Provide so that tank is chained/restrained. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 <br />Hee S Chong November 20, 2018 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door -- under prep -- 41.00º F hand sink -- Women's restroom -- 107.00º F <br />reach-in -- sushi (L) -- 39.00º F hand sink -- next to cooking equipment -- 123.00º F <br />walk-in -- 41.00º F sushi case -- right side -- 41.00º F <br />3 comp -- 131.00º F mop sink/hand sink -- 121.00º F <br />1 door display -- next to prep table -- 40.00º F hand sink -- Men's restroom -- 104.00º F <br />reach-in -- sushi area (middle) -- 41.00º F sushi case -- left side -- 39.00º F <br />hand sink -- sushi area (R) -- 107.00º F 2 comp -- 147.00º F <br />reach-in -- sushi area (r) -- 41.00º F hand sink -- sushi area (L) -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer buckets 200-300ppm (quat) <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 />Received by: Name and Title: <br />EH Specialist:Phone:(209) 468-9851 <br />bong dinh, <br />STEPHANIE RAMIREZ <br />Page 2 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0017603 PR0526005 SC001 05/01/2017