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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 11:10amGreatness grows here. <br /> Time Out: 12:10 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: SHOMI JAPANESE RESTAURANT Date: 05/04/2021 <br /> Address: 419 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: JSL INC Telephone: (209)951-3525 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053755 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> ON 4/30/21 AT AROUND 4:30PM, COMPLAINANT CONSUMED DRAGON ROLL AND CALIFORNIA ROLL FROM THIS <br /> FACILITY.AT AROUND 1:00 AM 5/1/21, COMPLAINANT BEGAN TO EXPERIENCE NAUSEA,VOMITING, DIARRHEA, <br /> DIZZINESS AND DEHYDRATION. COMPLAINANT HAS NOT SEEN A DOCTOR AT THIS TIME. <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:Observed that several surfaces in back rooms are not clean. Detail clean all unsanitary areas on a <br /> routine basis. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sushi chefs had several wet towels. Bucket with "sanitizer"had no sanitizer.All in use towels shall be <br /> stored in solution with sanitizer. Start, immediately. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 124°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0002116 C00053755 SCO04 05/04/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <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 />