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S ` ` ! J O A Q U I t , Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MIKASA JAPANESE BISTRO, 15138 S Harlan Rd, LATHROP 95330
<br /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:There is a case of chicken on the floor. Store food up off the floor by 6 inches. Correct today.
<br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Most of the cooking equipment has grease and food debris build-up. De-grease, clean and sanitize all
<br /> equipment by 1 week.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:The floor under the shelving in the walk-in cooler has food and nonfood debris. Clean the floor in the
<br /> walk-in cooler by 1 week.
<br /> The floors in the kitchen (under and behind equipment)has food and nonfood debris. Clean the floors by 1 week.
<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: Harry Yu Expiration Date:August 06,2023
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 133°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> 2 door True prep--41.00°F teriyaki--166.00°F
<br /> walk-in cooler--41.00°F kitchen hand sink--68.00°F
<br /> katsu chicken-out of oil--209.00°F 2 door Atosa prep-sushi bar--41.00°F
<br /> restroom hand sinks--100.00°F soup--190.00°F
<br /> tuna--41.00°F fried prawn-out of oil--195.00°F
<br /> rice--136.00°F 2 door True--38.00°F
<br /> hamachi kama--155.00°F crab--41.00°F
<br /> NOTES
<br /> FA0018278 PR0526980 SCO01 01/22/2020
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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
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