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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:51 am <br /> Time Out: 12:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA SUSHI Date: 01/15/2020 <br /> Address: 835 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: WU, STEVEN C Telephone: (209)663-7310 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Bowls are being used in bulk rice bin. Use a handled scoop. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), I14069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Robert Zhang Expiration Date:September 22,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True-right--40.00°F fried shrimp--197.00°F <br /> 1 comp-back of house--130.00°F 2 door True-left--39.00°F <br /> soup--195.00°F wasabi--39.00°F <br /> rice--146.00°F 2 door True-kitchen--41.00°F <br /> 2 door Hoshizaki-right-fish--45.00°F--Re-check air temp of 2 door Hoshizaki-left-fish--45.00°F--Re-check air temp of <br /> unit 41 F unit 41 F <br /> 1 comp-front of house--130.00°F 1 door Imbera--39.00°F <br /> NOTES <br /> wiping cloth bucket 100-200 ppm Cl/test strips are available <br /> sushi rice 4.0 pH <br /> no oysters or shellfish on site this date/per Manager: seasonal-he is aware that tags shall be retained for 90 days. <br /> FA0012139 PR0515426 SCO01 01/15/2020 <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 />