Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Timeln: 1110am <br /> Time Out: 12:07 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MASUMI JAPANESE&CHINESE RESTAURANT Date: 01/21/2021 <br /> Address: 1140 W COLONY RD, RIPON 95366 <br /> Owner/Operator: WU, LIANG YAO Telephone: (209)612-1878 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter has some grease accumulation. Clean filter today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:All water faucets of the prep sink and 3 comp sink, are loose. Fix faucets in 1 week. <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: LIANG YAO WU Expiration Date:August 26,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 141 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 109°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D reach in cooler/under prep table--Sushi area--40.00°F 6 D reach in cooler--At cook line--41.00°F <br /> 2 comp prep sink--135.00°F Hand sink--Men rest room--104.00°F <br /> Hand sink--women rest room--104.00°F Mop sink--125.00°F <br /> Hand sink--Sushi area--100.00°F Hand sink--Waitress station--120.00°F <br /> Walk in cooler--41.00°F Sushi display cooler--On top of prep surface/sushi area--41.00° <br /> F <br /> 2 sliding D cooler--Back--41.00°F <br /> NOTES <br /> FA0019176 PR0528435 SCO01 01/21/2021 <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 />