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SAN <br /> J O A Q U I t , =nvironmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ICHIBAN TEPPANYAKI &SUSHI, 1242 W LATHROP RD, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corner, underneath the cooking equipments and underneath the storage shelves <br /> in the walk in cooler, have grease, debris and sticky build up. Clean these areas today and regularly after. This is repeated <br /> violation. <br /> Wall at the fryers, has splatter. Clean wall today and regularly after. This is repeated violation. <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: Andy Pham Expiration Date:January 19,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 138°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 1081 F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D True cooler--Back--41.00°F 2 CO2 tanks--40.000 L <br /> 2 D Avantco reach in cooler/under prep table--Cook line-- 2 D Avantco Display cooler--Back--41.00°F <br /> 41.00°F <br /> 2 Avantco reach in cooler/under prep table--Sushi area--41.00° Mop sink--125.00°F <br /> F <br /> Walk in cooler--40.00°F Hand sink--Sushi area--112.00°F <br /> Cooked rice--Cooker--175.00°F <br /> NOTES <br /> Bleach and chlorine test strips are available. <br /> 3 comp sink is used as hand sink fully supplied with soap and paper towels from dispensers. <br /> Re inspection is required in 3 weeks. <br /> Send evidence of violations correction to EHD to avoid billable re inspection visit. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000869 PRO163025 SCO01 05/27/2021 <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 />