Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 1:11 pm <br />12:08 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CHOI, HAN YONG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2523 N TRACY BLVD, TRACY 95376 <br />Date: 12/31/2020Name of Facility: KENGO SUSHI <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door MaxxCold prep unit is 44F. Decrease the temperature of this unit to 41F or below. Correct <br />today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed a few dried rodent droppings by the hot water heater and by the chest freezer. Immediately <br />clean up rodent droppings and monitor facility for new rodent activity. <br />Per owner, the facility has pest control service monthly. Increase frequency of pest control service as needed. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: The ice scoop is sitting on top of the ice machine. Maintain the ice scoop in a cleanable container in <br />between uses. 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />Dong Kyu Lee March 14, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013768 PR0518225 SC001 12/31/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD