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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OZ JAPANESE RESTAURANT, 2414 W KETTLEMAN LN, LODI 95242 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yang Yin Go Expiration Date: December 14,2024 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep sink--across from large 3 comp--125.00°F warm water--hand sink at sushi bar(left hand sink)--82.00°F <br /> warm water--women's restroom--121.00°F prep sink--at sushi bar--82.00°F <br /> 2 door reach-in--under microwave at sushi bar--36.00°F warm water--hand sink next to small 3 comp--106.00°F <br /> warm water--hand sink across from dishwasher--100.00°F hot water--small 3 comp--84.00°F <br /> refrigerator--counter sushi display--41.00°F hot water--3 comp large--120.00°F <br /> walk-in--40.00°F warm water--mens restroom--100.00°F <br /> 2 door reach-in--under rice pot kitchen--40.00°F 3 door under prep--kitchen--46.00°F <br /> hot water--mop sink--127.00°F <br /> NOTES <br /> Note: Per owner dishwasher is not used. <br /> 3 comp is utilized for the washing, rinsing and sanitizing of dishes. <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,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Yang Yin Go, Sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0007959 PR0508141 SCO01 06/17/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 <br />