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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JIMMIES PLACE SUSHI, 2130 COUNTRY CLUB BLVD, STOCKTON 95204 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Towels are being left on the counter. No sanitizer bucket is being used at this time. Store towels in a <br /> sanitizer solution in a bucket or container. Use the towels when needed from this container. Proper sanitizer strength is 100 <br /> ppm chlorine or 200 ppm quat. <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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Many rodent droppings were observed in the food storage/3 comp sink room. Clean the droppings and <br /> sanitize the area today. Maintain a pest free facility. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floors are dirty throughout the facility especially in the corners. Clean the floors today and keep them <br /> clean every day.The tiles on the floor are broken near the exit door to the patio. Repair these tiles by 2 weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kuo Hsiung Chuang Expiration Date: March 23,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> traulsen 2 door--39.00°F 2 door prep ref--40.00°F <br /> fish display case--41.00°F <br /> NOTES <br /> reinspection required in 2 weeks <br /> FA0001476 PRO160420 SCO01 02/02/2022 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />