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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MATSUYAMA RESTAURANT, 293 SPRECKELS AVE, MANTECA 95336 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:All dry food containers, in the dry storage area, are lacking labels. Provide labels 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Exterior surface of the 2 D True sushi reach in cooler at the front of the house, has sticky spots and build <br /> up. Clean today <br /> Bottom shelves of back 2 D freezer and 1 D freezer, have food debris. Clean today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Both 3 comp sink and prep sink have loose water faucets. Fix in 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ke Wang Expiration Date: February 24,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 111 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Miso Soup--Warmer 156.00°F Walk in cooler--48.00°F <br /> Prep sink 125.00°F 2 D True reach in cooler/under prep table--Front/Sushi prep <br /> area--36.00°F <br /> Mop sink 121.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 100 ppm. <br /> Chlorine test strips are available. <br /> Sushi rice pH is 4.5 but pH test strips are not available. Provide pH strips in 3 days. <br /> FA0018343 PR0527057 SCO01 07/27/2020 <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 <br />