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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SHI RA SONI JAPANESE RESTAURANT, 3249 W HAMMER LN, STOCKTON 95209 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer is lacking for sushi case and 2 door reach-in across from cooking equipment. <br /> Provide. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Most recent inspection report is lacking. <br /> Maintain. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: David Pham Expiration Date: December 11,2024 <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 /> hand sink(warm water)--Men's restroom--112.00°F (5)20 pound CO2 cylinders--near waitress station--100.000 L <br /> 3 comp(behind front counter)--120.00°F hand sink(warm water)--sushi bar--104.00°F <br /> 1 door reach-in/under prep(L)--under counter at sushi bar-- 3 comp(hpt water)--next to dishwasher--120.00°F <br /> 41.00°F <br /> 2 door Padela upright refrigerator--kitchen--41.00°F 2 door upright display--waitress station--41.00°F <br /> sushi case--41.00°F 3 comp(hot water)--kitchen--120.00°F <br /> 2 door cold drawer/under prep table--kitchen--41.00°F walk-in--41.00°F <br /> 2 door under prep--across from cooking equipment--41.00°F hand sink(warm water)--behind front counter next to 3 comp-- <br /> 100.00°F <br /> hand sink(warm water)--Women's restroom--100.00°F 1 door reach-in/under prep(R)--under counter at sushi bar-- <br /> 37.00°F <br /> NOTES <br /> sanitizer bucket 200ppm (chlorine) <br /> FA0012303 PR0515713 SCO01 02/02/2021 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />