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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-51 pm <br /> Time Out: 1:55 om <br /> Food Program Official Inspection Report <br /> Name of Facility: AMICI SUSHI Date: 06/04/2020 <br /> Address: 269 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: LATHROP AMICI SUSHI LLC Telephone: (209)858-4400 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/18/2020 <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 MAJOR <br /> OBSERVATIONS:MAJOR:The 2 door True at the sushi bar is 59F (cream cheese in this unit is 58F). Remove all <br /> potentially hazardous food from this unit today. Cream cheese was discarded (other PHF in this unit was still frozen). <br /> Maintain unit and food at 41 F or below. Correct today. <br /> MINOR:The left 2 door True in the kitchen is 44F (watermelon in this unit is 44F)and the middle Hoshizaki sushi case is <br /> 45F(fish in this case is 45F). Maintain unit and food at 41 F or below. Correct 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)by 60 days. <br /> Once obtained,fax or e-mail a copy to Kadeanne Linhares(klinhares@sjgov.org). <br /> Food Handler Cards are not available for other employees. Have employees(owner included)obtain the 3 year Food <br /> Handler Card by 30 days. Maintain copies on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispenser at the kitchen hand sink is empty. Refill the dispenser today. <br /> The paper towel dispenser in the men's restroom is not dispensing towels. Provide paper towels to this sink today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(1)) <br /> FA0020853 PR0536280 SCO01 06/04/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 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 />