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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MASA JAPANESE DELI, 2819 W MARCH LN, STOCKTON 95219 <br /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:Menu lacks consumer advisory for raw products. Shall be provided, immediately. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer. (114012, 114093) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following surfaces are unsanitary and shall be detailed cleaned by 2 weeks: <br /> 1.All greasy and dusty wire shelves in kitchen <br /> 2.All metal shelves in kitchen <br /> 3.All wood shelves at sushi bar <br /> 4. Top of water heater(has layer of dust) <br /> 5. Sushi hand sink and splash guard <br /> 6.All of the floor sinks <br /> 7. Ect...every unsanitary surface <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Ice machine has mold. Clean/sanitize by 2 weeks. <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:There is a pan with dirty utensils on floor under table. Noticed other dirty utensils at sushi bar.All <br /> utensils, even if they are not used, shall be kept clean and 6 inches off floors. Start, today. <br /> Using a non handled scoop for rice vinegar. Use handled scoop. End of scoop shall have a hook, so that it does not fall into <br /> bucket. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The 2 door prep cooler in kitchen lacks thermometer. Provide one and make sure every cooler is <br /> provided with one. Correct, immediately. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> FA0017620 PR0526034 SCO01 08/21/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 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 />