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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> ` '`�•- Time In: 12-15 pm <br /> 7F 05kT�% Greotness grows here. <br /> Time Out: 1:10 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SHI RA SONI JAPANESE RESTAURANT Date: 01/15/2020 <br /> Address: 3249 W HAMMER LN, STOCKTON 95209 <br /> Owner/Operator: LE, PHU Telephone: (209)473-2525 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The coving tiles are missing in the back of the facility behind the storage shelving and the ice maker. <br /> Replace these tiles by 30 days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: David Pham Expiration Date: December 11,2024 <br /> Warewash Chlorine(Cl): 50 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 /> walk in--38.00°F true 2 door--38.00°F <br /> 2 door prep--38.00°F bev air 1 door--bar--37.00°F <br /> 2 drawer prep--38.00°F shushi ref--39.00°F <br /> true 1 door--bar--38.00°F true 2 door display--40.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm 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 /> 7�fReceived by: Name and Title: Phap Vo, supervisor <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0012303 PR0515713 SCO01 01/15/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />