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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Timeln: 113pm <br /> Time Out: 2:05 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA RESTAURANT Date: 07/14/2020 <br /> Address: 235 LAKEWOOD MALL , LODI 95240 <br /> Owner/Operator: WU, STEVEN/CHANG CHIN MEI Telephone: (209)368-3888 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:No sanitizer detected at sanitizer machine. Provide sanitizer at a minimum of 50 ppm. <br /> Per operator the facility utilizes the 3 compartment sink for the washing, rinsing, and sanitizing. <br /> Make this piece of equipment functional or remove. <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 /> #36 Equipment/Utensils/Linens: Proper Storage I Use <br /> OBSERVATIONS:Observed debris on equipment and on 3 comp sink drain board. Clean and sanitize. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shuying Zhang Expiration Date:September 20,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door display--41.00°F warm water--hand sink--103.00°F <br /> 3 door upright True--41.00°F 2 door under prep--41.00°F <br /> warm water--hand sink restroom--105.00°F <br /> NOTES <br /> Note: Per operator they use the 3 comp for washing, rinsing, and sanitizing of dishes since COVID-19. <br /> FA0000749 PRO160015 SCO01 07/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />