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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greotn+ess grows here, Time In: 11.34 am <br /> Time Out: 12:11 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSUYAMA SUSHI Date: 04/06/2022 <br /> Address: 835 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: WU, STEVEN C Telephone: (209)663-7310 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The kitchen ceiling is dusty. Clean the kitchen ceiling by 1 week. <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: Robert Zhang Expiration Date:September 28,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> white tuna--41.00°F 2 door True prep at sushi station--41.00°F <br /> prawn-out of fryer--179.00°F 2 door True-left-at sushi station--40.00°F <br /> crab--41.00°F 2 door True--36.00°F <br /> restroom hand sinks--100.00°F 2 door True-right-at sushi station--31.00°F <br /> rice--176.00°F 1 door Coke Imbera--37.00°F <br /> ahi tuna--41.00°F soup--185.00°F <br /> roe--41.00°F <br /> NOTES <br /> wiping cloth buckets 100 ppm Cl/Cl test strips are available <br /> sushi rice pH: 3.5 <br /> Facility is currently closed on Mondays&Tuesdays(re-open at 11:30a Wed) <br /> No signature obtained <br /> Report typed up in the office 3:48p-3:58p <br /> FA0012139 PR0515426 SCO01 04/06/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />