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Environmental Health Department <br />Time In: <br /> 2:27 pm <br /> 1:28 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: NGUYEN, MINH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 212 S SCHOOL ST, LODI 95240 <br />Date: 12/08/2021Name of Facility: M SUSHI BISTRO <br />Reinspection on or after: 12/20/2021 <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels are lacking in dispenser however paper towels are provided on shelf above hand sink. <br />Provide paper towels in dispenser. <br />Soap is lacking at front sushi bar hand (left side sink and middle sink). Provide soap in dispensers at these sinks. <br />Paper towels are lacking at dispenser at sushi bar (middle hand sink and right hand sink) . Provide. <br />Restroom hand sinks are at 58F and are on non adjustable faucets. Provide warm water at these sinks at 100F-108F not to <br />exceed 108F. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The middle cold drawer (at sushi bar) is at 52F and food in this unit are crab 46F and tuna 46F. <br />Provide this unit at 41F or lower so foods in this unit are 41F or lower. <br />Operator to move foods to a different unit that is 41F 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 /> #25 Employee Cleanliness and Hair Restraints <br />OBSERVATIONS: Observed unrestrained hair. <br />Provide restraint. <br />CALCODE DESCRIPTION: All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or <br />uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000692 PR0160097 SC001 12/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com