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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 11:05 am <br /> Greatness grows here. <br /> Time Out: 11:45 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: SHOMI JAPANESE RESTAURANT Date: 07/21/2021 <br /> Address: 419 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: JSL INC Telephone: (209)951-3525 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054018 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THEY DO NOT REQUIRE FOOD HANDLER CARDS, FISH IS NOT ALWAYS <br /> REFRIGERATED,THEY LET FOOD SIT OUT AT ROOM TEMPERATURE,THE FOOD THAT GETS TAKEN BACK TO <br /> THE KITCHEN FROM TABLES THAT COMPLAINED ABOUT THE FOOD GETS PUT BACK IN THE POT WITH FRESH <br /> BATCH BEING SERVED TO OTHER PEOPLE, COOKS DON'T ALWAYS WASH THEIR HANDS AND SOMETIMES EAT <br /> OUT OF THE POTS. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Spoke to kitchen manager who is not aware of this complaint. He stated that all of the employees have their food handler <br /> cards.When they take out food from cooler it is only for food preparation. Manager stated that food is left out for under 2 <br /> hours of diligent food preparation. Food is not reused. If employees eat out of a pot, it is for their personal meals.When food <br /> is tasted,they do not double dip(spoons are only used once). <br /> Observations: Most of the employees have their food handler cards.A couple of certificates expired a few weeks ago.All <br /> hand wash stations were provided with soap and paper towels. Fried prawns at sushi station are still warm. Beef steaks that <br /> are being breaded at cooks line are still cold. Did notice that egg wash at breading station lacked ice bath. Other food at room <br /> temperature is non PHF(raw veggies for tempura). <br /> Corrections: Inform employees with expired food handler cards to renew them by 30 days. Make sure to keep egg wash on an <br /> ice bath. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jesus Sarabia, kitchen manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0002116 C00054018 SCO04 07/21/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 1 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 />