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SAN
<br /> J O a Q U I N Environmental Health Department
<br /> C0U ;N i y
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MATSU SUSHI 2, 874 LIFESTYLE ST, MANTECA 95337
<br /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:Front hand sink at th cook line, has weak water pressure from the hot faucet. Repair in 1 week to provide
<br /> adequate water pressure from faucet.
<br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required
<br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose
<br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171,
<br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br /> #44 Premises: Clean/Litter Free;Vermin-Proof
<br /> OBSERVATIONS:Both front and side store doors are open during my inspection. Close facility doors at all times. Corrected
<br /> on site.
<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:Floors and hard to reach corners under the cooking equipments at the cook line, have grease. Clean
<br /> today and as needed.
<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 /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Wei Quan Expiration Date: December 21,2024
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> Sishi sliding D cooler--On top of prep surface/front sushi area-- Prep sink--122.00°F
<br /> 41.00°F
<br /> 1 comp sink--Back--124.00°F Mop sink--120.00°F
<br /> Crab/ice bath--Front sushi area--39.00°F 2 D True cooler--by the back 2 D freezer--39.00°F
<br /> 3 CO2 tanks--60.001 L--20LBS each. 2 D reach in cooler/under prep table--Cook line--41.00°F
<br /> Hand sink--Rest room--103.00°F 2 D True cooler--Back storage area--41.00°F
<br /> Back hand sink--101.00°F 2 sliding D cooler--Back--41.00°F
<br /> FA0020435 PR0535442 SCO01 01/13/2021
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 F 209 464-0138 1 www.sjgov.org/EHD
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