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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 11.00 am <br /> Time Out: 11:23 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SHI RA SONI 2 Date: 10/22/2020 <br /> Address: 1420 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: NGUYEN, DUNG Q&PHAN, NICOLE Telephone: (209)366-2525 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Soap is lacking at hand sink/mop sink. Provide 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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk-in refrigerator is at 44F. Provide at 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer is lacking for 2 door display refrigerator. Provide. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Channan Sou Expiration Date:January 03,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 141 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--restroom--140.00°F walk-in--44.00°F <br /> 3 comp--121.00°F 2 comp(hand sink)--bar--122.00°F <br /> hand sink--ware wash room--133.00°F hand sink/mop sink--146.00°F <br /> mop sink--121.00°F <br /> FA0000463 PRO160131 SCO01 10/22/2020 <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 F 209 464-0138 1 www.sjcehd.com <br />