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SANJUAQUIN Environmental Health Department <br /> —COUNTY Time In: 1 15 pm <br /> Time Out: 2:15 om <br /> ilGreorness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SAKURA HIBACHI CATERING Date: 10/06/2021 <br /> Address: 1904 PACIFIC AVE , STOCKTON 95204 <br /> Requestor: BINH NGUYEN, SAKURA HIBACHI CATERING Telephone: (209)888-4774 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084147 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Have copy of food manager certificate during follow up visit. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:All hand wash stations in kitchen, bar,ware washing, and rest rooms shall be provided with wall mounted <br /> soap and paper towel dispensers. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:All coolers shall on and temperature shall be 41 f or lower. Freezers on and at 10 F or lower. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Current water heater is undersized at 34,000 BTU. Replace it with a 90,000 BTU gas unit or a 10 GPM <br /> tankless unit(s)-may need two units. <br /> Submit specs to this dept before units are installed for review and approval. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0001949 SR0084147 SC061 10/06/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />