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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KENGO SUSHI, 2523 N TRACY BLVD, TRACY 95376 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dong Kyu Lee Expiration Date: March 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> gyoza--37.00°F beef--38.00°F <br /> 2 door True--41.00°F restroom hand sink--100.00°F <br /> salmon--411.00°F rice--166.00°F <br /> 2 door True prep-dishwasher side--37.00°F 1 door Danby-right--43.00°F-- <br /> miso soup--194.00°F 2 door prep-hood side--40.00°F <br /> 2 door LG--34.00°F 1 door Danby-left--44.00°F--' <br /> 2 door Hoshizaki sushi case--40.00°F 1 door True-left--33.00°F <br /> 1 door True-right--45.00°F-- <br /> NOTES <br /> Sushi rice 4.5 pH <br /> pH test strips are needed <br /> Facility is open 11:30a-2:30p for lunch <br /> Re-opens at 5pm for dinner <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,feces will be assessed at the current hourly rate. <br /> Received by: Name and Title: Han Choi, co-owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0013768 PR0518225 SCO01 01/21/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />