Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> C1 ! 7fa�p[f+85S grows hire, Time In: 11.45 am <br /> Time Out: 12:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MIHANA RESTAURANT Date: 03/22/2021 <br /> Address: 293 SPRECKELS AVE, MANTECA 95336 <br /> Owner/Operator: WANG, KE Telephone: (209)762-2575 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink is lacking soap. Provide soap today. Corrected on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: 1 D display cooler at the front, has temp at 48F. Provide 41 F or below today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe a cutting board with raw shrimp (during prep process), placed on the sanitizing compartment <br /> of 3 comp sink. Remove cutting board with the food on top immediately to avoid potential contamination. Corrected on site. <br /> I observe a strain with raw shrimp, placed in the rinsing compartment of 3 comp sink to be thawed under running water. <br /> Remove raw meat from the ware wash sink to be thawed in the prep sink immediately. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe dirty utensils placed in the prep sink. Remove dirty utensils from prep sink immediately to be <br /> manually washed in the ware wash sink. Corrected on site. <br /> Chlorine test strips are expired and sushi pH test strips are not available. Provide test strips in 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0018343 PR0527057 SCO01 03/22/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />