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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DOMO JAPANESE SUSHI GRILL&BAR, 300 LINCOLN CENTER , STOCKTON 95207 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Several cooler in kitchen/sushi bar lack thermometers. Provide one for each cooler by 1 week. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Some floors and ceilings need more detail cleaning. Correct by 2 weeks and as needed. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Phat Vinh Khuu Expiration Date: February 18,2025 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sushi display--right--39.00°F 3 door--waitress--33.00°F <br /> 2 door top loading cooler--bar with non PHF--45.00°F 3 door prep--sushi--39.00°F <br /> house soup--warmer--141.00°F 2 door true--kitchen--32.00°F <br /> CO2' --kitchen--300.000 L 2 door cooler--cooks line--35.00°F <br /> 2 door--sushi--37.00°F keg cooler--bar--45.00°F <br /> 2 door prep--cooks line--32.00°F 2 door prep--cooks line/back--40.00°F <br /> miso--warmer--200.00°F rice--warmer--156.00°F <br /> sushi display--left--41.00°F walk in--kitchen--41.00°F <br /> CO2--kitchen--50.000 L <br /> NOTES <br /> No comment entered. <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: Phat Vinh Khuu, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0007672 PR0535425 SCO01 04/27/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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.sjgov.org/EHD <br />