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SAN JOAQUIN Environmental Health Department <br /> C0JNTY- <br /> rSc, n Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: JIMMIES PLACE, 2130 COUNTRY CLUB BLVD , STOCKTON 95204 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Saw a rodent entry point next to water heater. Seal all entry points immediately. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Some floor tiles are either damaged or loose. Some base tiles are loose or missing. Repair/replace tiles <br /> by 2 weeks so that these surfaces are smooth and cleanable. <br /> Ceiling above water heater is absorbent.Another section close to wall cabinet is also absorbent. Paint by 1 week with <br /> semigloss paint. <br /> Wall panel next to mop sink is loose. Provide a more stable non absorbent wall by 1-2 weeks. <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 /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door prep--kitchen--37.00°F water--115.00°F <br /> 1 door Ig cooler--hall--38.00°F sushi display--bar counter--18.00°F <br /> 1 door sm cooler--back room--37.00°F <br /> NOTES <br /> Ok to issue permit once fee is paid. Program 1623 Fee$350 Return to office before opening for business <br /> This will be a sushi bar <br /> Equipment: Bar 3 comp, mop sink, prep sink, hand sink, 3 comp, Rheem 34,000 BTU water heater <br /> NO COOKING ALLOWED UNTIL HOOD IS UPGRADED <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: Rick Chuang, owner <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0001476 SR0082885 SC061 11/23/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program Service Request Inspection Report <br />