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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> { � 7fa�p[r+85S grows hire, Time In: 10.35 am <br /> Time Out: 11:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: YUMMY SUSHI BURRITO Date: 12/16/2020 <br /> Address: 1425 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: CHEN, MIAOYU Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/30/2020 <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Fried prawns that are used to make sushi are kept at room temperature. Since facility is using time as <br /> public health control, this type of food needs to be logged and used by 4 hours. Left overs shall be tossed when the 4 hours <br /> are up. Cooks are not recording#of prawns fried and tossed,date, or time they are kept at room temperature. Start today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Large bulk container with flour, ect are not clean. Some not labeled.All containers and scoops shall be <br /> cleaned by 1 week and every time before they are refilled with new supplies. Label containers with flour, sugar, salt, ect. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following surfaces need detail cleaning. Correct by 1-14 days from today: <br /> 1. Light switch cover in rest room and others if needed <br /> 2. Kitchen floor fan <br /> 3. Mop sink(clean daily) <br /> 4. Floor sink underneath cooking equipment <br /> 5. Wood shelves and plastic storage containers at cashier station. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Storing knives and cleaver between table and cooler.This is an unsanitary location. Do not store there. <br /> Store in knife holder/bin or counter top. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0001523 PRO160041 SCO01 12/16/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />