Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�55pm <br /> Time Out: 2:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ZAC SUSHI Date: 11/05/2020 <br /> Address: 2708 COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: ESCARENO COLLAZO, MARIA Telephone: (209)272-2207 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/19/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Saw a container with cooked meat on counter. Owner stated that it was going to be reheated. Once food <br /> is removed from cooler, reheat immediately to 165 F, and then maintain at 135 F or higher. (Food was moved back into <br /> cooler) <br /> The 4 door prep cooler is not cold enough at 49 F.Adjust to 41 F or lower, immediately. <br /> Saw an open jar of mayonnaise. Label stated refrigerate after opening. Follow label instructions. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:All hand wash stations have paper towels but towels are not inside wall dispensers. Fill wall dispensers <br /> once they are empty. Correct,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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Bucket with sanitizer is not available at work stations. Provide solution of 100 ppm chlorine for each work <br /> station. Set up before food prep starts. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0012606 PR0516444 SCO01 11/05/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />