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Environmental Health Department <br />Facility Name and Address: SHI RA SONI JAPANESE RESTAURANT, 3249 W HAMMER LN, STOCKTON 95209 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed ice accumulation on compressor pipe in walk in freezer. <br />Clean <br />Sanitizer dispenser on the wall at the 3 compartment sink has a crack in the dispenser and appears to effect the dispensing <br />of sanitizer (no sanitizer dispenses). <br />Provide so that this piece of equipment is properly functioning or provide dispenser in sanitizer buckets by hand. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Thermometers are lacking for some refrigerator units. <br />Provide <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed debris on flooring under front counter, flooring at waitress station near soda fountain, and wall <br />under 3 compartment sink and spray down. <br />Detail clean these areas. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />David Pham December 11, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 comp/ hand sink -- 124.00º F 2 door reach in -- under beer taps -- 38.00º F <br />3 comp -- front counter -- 120.00º F Handsink -- next to 3 comp at front counter -- 100.00º F <br />One door reach in under -- under sushi case -- 40.00º F 2 door upright -- 40.00º F <br />Walk-in -- 41.00º F Sushi case -- 41.00º F <br />Handsink -- near soda fountain -- 100.00º F 2 door reach in under prep -- across from griddle -- 41.00º F <br />Display refrigerator -- 44.00º F door cold drawers -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0012303 PR0515713 SC001 01/19/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com