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e SAN JOAQUIN <br />—COUNTY— <br />Environmental Health Department <br />aSzeo- Greotness grows here. <br />Food Program Complaint Inspection Report <br />Name of Facility: RAW JAPANESE BISTRO & SUSHI BAR Date: 12/23/2021 <br />Address: 10742 TRINITY PKWY, STOCKTON 95219 <br />Owner/Operator: Telephone: (209) 954-9729 <br />Program Element: 1600- FOOD PROGRAM Complaint #: C00054532 <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />Complainant and husband went to the facility on 12/12/21. Husband ate tuna roll and wife ate salmon roll. Both ate <br />asparagus wrapped in beef. An hour and a half later both became ill with vomiting and diarrhea. Both ill at time of complaint. <br />Neither went to the Dr. <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 foodbome 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 /> Major <br />OBSERVATIONS: Employee observed washing hands with the gloves on then changing gloves after. Remove gloves <br />before washing hands then change them. <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(t)) <br />#40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: No sanitizer bucket is being used. Towels are being left on the sushi prep table. Use a sanitizer bucket <br />with 100 ppm chlorine or 200 ppm quat to store towels. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: <br /> <br />Expiration Date: <br /> <br />Warewash Chlorine (Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120 ° F <br />Quaternary Ammonia (QA): ppm Hand Sink Temp: 100 ° F <br /> <br />FOOD ITEM -- LOCATION -- TEMP ° F --COMMENTS <br />1 door prep —41.00° F <br />walk in -- 38.00° F <br />sushi case --41.00° F <br />FA0017966 C00054532 SC004 12/23/2021 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />Time In: 11:10 am <br />Time Out: 11:50 am <br />1868 E. Hazelton Avenue I Stockton, California 95205 I 1 209 468-3420 I F 209 464-0138 I www.sjcehd.com