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Environmental Health Department <br />Facility Name and Address: MIKASA ASIAN BISTRO & SUSHI BAR, 2610 S TRACY BLVD, TRACY 95376 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket lacks any detectable sanitizer. Maintain sanitizer level at 100ppm Cl. Correct <br />today. Corrected to 100 ppm Cl. <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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: There is a damaged ceiling tile above the hot water heater. Replace the ceiling panel by 2 weeks. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 150 <br /> 120 <br />expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hoshizaki sushi case -- 49.00º F fish at 3 door Bev Air sushi prep -- 40.00º F <br />fish at Hoshizaki sushi case -- 49.00º F bar 3-comp sink -- 135.00º F <br />fried shrimp -- 174.00º F scallops in walk-in cooler -- 42.00º F <br />chef drawer - bottom - beef -- 34.00º F shrimp -- 71.00º F -- prepping for frying <br />miso soup -- 155.00º F 3 door Bev Air sushi prep -- 41.00º F <br />rice -- 201.00º F chef drawer - top - salmon -- 33.00º F <br />bar 2 door keg -- 44.00º F -- no phf tofu -- 39.00º F <br />bar 2 door bottle cooler -- 44.00º F -- no phf walk-in cooler -- 44.00º F <br />bar hand sink -- 120.00º F restroom hand sinks -- 120.00º F <br />2 door True -- 31.00º F 3 door Atosa prep -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth bucket 0 ppm Cl / Corrected to 100 ppm Cl / test strips are available <br />sushi rice 4.5 pH / pH test strips available <br />No signature obtained <br />Report typed up at the office 3:58pm-4:30p <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0021710 PR0537684 SC001 06/29/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD