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Environmental Health Department <br />Time In: <br />12:48 pm <br />12:05 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 612-1878 Owner/Operator: WU, LIANG YAO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1140 W COLONY RD, RIPON 95366 <br />Date: 03/16/2022Name of Facility: MASUMI JAPANESE &CHINESE RESTAURANT <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: Hand sink, by the mop sink, has a broken paper towels dispenser. Repair/ replace dispenser in 2 weeks. <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: Sushi display cooler, on top of prep surface/ sushi area, has temp at 44F. Provide 41F or below today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is set up with chlorine at 25 ppm at the cook line. Set sanitizer bucket with chlorine <br />100ppm today. Corrected on site. Now chlorine concentration in the bucket is at 100 ppm. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: I observe cut fruit containers stored on the same shelf by raw fish containers in the walk in cooler. Stop <br />this practice immediately. Store raw meat on bottom shelves and cooked or fresh food on top shelves at all times. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019176 PR0528435 SC001 03/16/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD