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SANJOQQUEnvironmental Health Department <br /> Time In: 8'30 am <br /> - „�- Time Out: 9:00 am <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FUJISAN SUSHI Date: 09/14/2021 <br /> Address: 901 President DR , STOCKTON 95211 <br /> Requestor: MARIFEL DEOCAMPO, FUJISAN FRANCHISING CORP. FUJISAN SUSF- Telephone. (562)404-2590 <br /> Program Element: 1601 -FOOD PLAN CHECK Request* SR0084102 <br /> Inspection Type: 523- Plan Check/Report Review <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 Cade 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jay Kim Expiration Date:September 07,2026 <br /> Warewash Chlorine(Cq: ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> water-- prep room-- 120.00° F 2 door counter display--sushi sales--38.00°F <br /> 2 door freezer—kitchen— 13.00°F walk in freezer—close to elevator--13.00°F <br /> 1 door true--sushi sales--40.00°F production walk in--kitchen—41.00°F <br /> 2 door true--sushi sales--31.00°F <br /> NOTES <br /> Ok to issue permit once fee is paid <br /> Program 1612 Fee$350 <br /> Return paper work and fee to this dept <br /> This used to be the coffee shop. Common areas will be shared with Bon Appetit. Area at sushi sales has a hand sink and a 3 <br /> comp sink. Room 111 has a hand sink and a prep sink. This room will also be used as dry storage. Crew is also able to use <br /> prep sinks, freezers, walk in cooler/freezers, ect in main kitchen. <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 Ttle: Trai rat"Tann" Uthu IT, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0019096 SR0084102 SC523 09/14/2021 <br /> EHO 16-23 Rev.09/16/2020 Page 1 of 1 Food Program Service Request Inspection Report <br />