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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greotness grows her,. Timeln: 11-10am <br /> Time Out: 11:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SHOMI JAPANESE RESTAURANT Date: 01/02/2020 <br /> Address: 419 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: JSL INC Telephone: (209)951-3525 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/17/2020 <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 /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:The mop water,waste water, is being disposed in the floor drain, in back of the facility.The drain is for <br /> rain water only. The mop sink is blocked.Waste water must be discarded in the mop sink. Correct today. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Frozen food observed on prep table. Frozen food must be kept inside the freezer until ready to be <br /> prepared or thaw. Follow thawing methods as described below. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:2 empty CO2 cylinders are not secured from a sturdy structure. Secure the cylinders to prevent from <br /> falling over. Correct today. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solutions are not set up.These must be set first thing before starting to prepare food. <br /> Corrected during inspection. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0002116 PRO160976 SCO01 01/02/2020 <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 />