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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> TiIn: 12-55 pm <br /> Greotness grows here. <br /> Timee OOutut: 2:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: KOMACHI SUSHI Date: 08/14/2019 <br /> Address: 307 S LOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: KOMACHI SUSHI INC. Telephone: (209)334-3131 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 hashizaki 2 door prep refrigerators are not cold enough at 46 F and 44 F. Decrease and maintain at <br /> 41 F or below by 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Employee observed drying dishes as they exit the dishwasher. Let the dishes drip dry. Do not use drying <br /> towels. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lois Hui Expiration Date:July 28,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hashizaki 2 door prep right--44.00°F walk in--40.00°F <br /> true 1 door display--40.00°F sushi display--right, middle,center--40.00°F <br /> hashizaki 2 door prep--left--46.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm quat <br /> FA0017603 PR0526005 SCO01 08/14/2019 <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 />