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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 here. Time In: 12-20 pm <br /> Time Out: 12:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: KYI LYNN SUSHI Date: 01/14/2021 <br /> Address: 1900 MCHENRY AVE, ESCALON 95320 <br /> Owner/Operator: LYNN, KYI Telephone: <br /> Program Element: 1612-FOOD EST<500 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:3 comp sink at meat dep/sushi area, has temp at 103F. Provide 120F or more today. <br /> Meat department/Sushi area hand sink has no cold water from cold faucet(cold water is turned off due to leakage). <br /> Provide cold water from cold faucet today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Meat department/Sushi area hand sink is leaking from cold faucet after turning off the cold handle <br /> completely. Fix the leakage today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Thwe Moo Expiration Date: May 26,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 103°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Open case cooler/Sushi--41.00°F Produce walk in cooler--41.00°F <br /> 1 D Turbo Air reach in cooler/under prep table--Sushi area-- <br /> 41.00°F <br /> NOTES <br /> FA0025311 PR0544525 SCO01 01/14/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />