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SAN JOAQUIN _nvim <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ICHIBAN TEPPANYAKI &SUSHI, 1242 W LATHROP RD, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corner, underneath the cooking equipments and underneath the storage shelves <br /> in the walk in cooler have grease, debris and sticky build up. Clean these areas today and regularly after. <br /> Wall at the fryer, has splatters. Clean wall today and regularly after. <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: Andy Pham Expiration Date:January 19,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D True cooler--Back--38.00°F 2 D Avantco Display cooler--back--34.00°F <br /> 2 D Bev Air cooler--front--45.00°F Sushi display cooler/sushi--Sushi area--41.00°F <br /> 2 D Avantco reach in cooler/under prep table Sushi area-- Mop sink--127.00°F <br /> 38.00°F <br /> 2 D Avantco reach in cooler/under prep table Cook line-- Walk in cooler--41.00°F <br /> 41.00°F <br /> Hand sink--Sushi area--109.00°F <br /> NOTES <br /> Bleach and chlorine test strips are available. <br /> Sushi rice pH is 4.5 <br /> Sushi rice pH test strips are not available. Provide in 1 week. <br /> As per owner, his partner is not longer sharing business. 5021 form will be sent to him to update. <br /> Correct violations in 2 weeks and send me the evidence of correction to avoid billable inspection. <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: Andy Pham, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000869 PRO163025 SCO01 08/06/2020 <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 />