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SAN _J O A Q U I N Environmental Health Department <br /> C Q lJ N T Y Time In: 1020 am <br /> Time Out: 10:55 am <br /> c�c Four'¢ Greotness grows mere. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KYODAIS Date: 01/07/2020 <br /> Address: 5779 PACIFIC AVE , STOCKTON 95207 <br /> Requestor: JULIE CHEN, KYODAIS Telephone: (209)323-5495 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0081598 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A food safety certificate is not available. Provide a copy of the certificate within 60 days. <br /> All other employees must obtain food handler cards within 30 days of employment and maintain records at the facility. <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:There is no paper towel dispenser at the sushi bar preparation. Install a paper towel dispenser by 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(17) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is some food debris buildup under and behind equipment in the dry storage area. Clean by today. <br /> Some soil buildup under and behind equipment throuhout the facility. Clean by today. <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: Expiration Date: <br /> Warewash Chlorine(Cl): 50 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 /> FA0018889 SR0081598 SC061 01/07/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />