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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KIMONO SUSHI, 2433 NAGLEE RD, TRACY 95304 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lu Lian Expiration Date:June 28,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True-left--39.00°F beef @ 2 door M3 prep--44.00°F <br /> rear restroom hand sink--60.00°F squid @ 2 door M3 prep--47.00°F <br /> hard boiled eggs @ 2 door M3 prep--45.00°F 2 door True-right--34.00°F <br /> 1 door Avantco--49.00°F 2 door Coke--35.00°F <br /> Hoshizaki sushi fish case-left--40.00°F rice--165.00°F <br /> Hoshizaki sushi fish case-right--33.00°F 2 door M3 prep--46.00°F <br /> 2 door sushi under counter reach-in--37.00°F salmon at Hoshizaki case--40.00°F <br /> NOTES <br /> wiping cloth bucket 100 ppm Cl/test strips are available <br /> pH of sushi rice 4.5 <br /> shellfish is received frozen <br /> 2 x 20# CO2 on site this date-properly secured <br /> MAJOR violation identified-corrected on site Re-inspection in 2 weeks <br /> No signature obtained/COVID-19 <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: <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0014809 PR0521809 SCO01 01/12/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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.sjgov.org/EHD <br />