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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: HAZUMI SUSHI BAR, 550 S CHEROKEE LN, LODI 95240
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The hand wash sink,the prep table,the refrigerators, and many other areas throughout the kitchen and
<br /> sushi prep area are dirty.Thoroughly clean all equipment.
<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 /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:Many dry towels have been the left on the sushi prep table. Store these towels in the sanitizer bucket
<br /> and wipe down the counters as needed.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:The floors throughout the facility are dirty. Clean all floors 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 /> #52 Facility uses CO2 and/or nitrogen
<br /> OBSERVATIONS:The co2 cannister is not chained to a sturdy surface. Chain the cannisters to a sturdy surface.
<br /> CALCODE DESCRIPTION:
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: King Chan Expiration Date: November 06,2019
<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 /> sushi display--40.00°F true 2 door ref--40.00°F
<br /> 2 door--under prep table--41.00°F walk in--40.00°F
<br /> NOTES
<br /> FA0000413 PRO162115 SCO01 10/07/2020
<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
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