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SAN
<br /> J O a Q U I N =nvironmental Health Department
<br /> C0U ;N i y
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MATSUYAMA RESTAURANT, 4755 QUAIL LAKES DR, STOCKTON 95207
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Large slabs of raw meat are thawing next to vegetables(inside walk in cooler).All meats shall be kept
<br /> away from ready to eat foods. Store vegetables on top and raw meats under all ready to eat foods.
<br /> Saw a bowl with cut up lettuce stacked on top of another bowl with lettuce in walk in cooler. Bowl on the bottom lacked
<br /> cover.To prevent cross contamination, cover all bowls with wrap or lids before stacking.
<br /> Scooping up liquids with bowls(vinegar, ect). Bowls float on liquid. Provide long handled scoops with hooks. Hook ladle on
<br /> edge of bins.
<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 /> #33 Nonfood Contact Surfaces Clean
<br /> OBSERVATIONS:Food carts in kitchen are not clean. One is lined with card board. Clean carts and never use card board.
<br /> Kitchen shelve to the right of 3 comp sink is lined with card board. Shelve is not clean. Remove board, clean shelve, and
<br /> replace with a cleanable material (hard plastic would be ok).
<br /> Several shelves though out kitchen and sushi prep are not clean. Detail clean, daily.
<br /> Door handles for tall 2 door true cooler/freezer has residue. Remove caked on debris, daily.
<br /> Door runners for 2 door true cooler at waitress area is not clean. Clean by 1 week.
<br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Food bins are dirty and sticky(sugar, ect).All shall be detailed cleaned and sanitized on a routine basis.
<br /> Start, today.
<br /> Interior wall inside ice machine has black mold. Clean and sanitize by 3-4 days. Clean on a routine basis.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:Storing rice scoop in room temperature water. Water shall be cold (with ice)or hot at 135 F or higher.
<br /> Start, today.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> FA0016024 PR0523787 SCO01 08/16/2021
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 4 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
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