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Environmental Health Department <br />Time In: <br />12:53 pm <br />11:48 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 239-3288 Owner/Operator: WEI, JIECAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1460 W YOSEMITE AVE, MANTECA 95337 <br />Date: 05/12/2022Name of Facility: SAKANA JAPANESE/CHINESE BISTRO <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: Back 1 comp prep sink, 3 comp sink, 2 comp prep sink, hand sink, front hand sink at the sushi area and <br />front hand sink at the front counter, have temp at 78F. Water heater is turned off and operator just turned it on during my <br />inspection. Provide 120F or more for all ware wash sinks and 100F or more for all hand sinks today. Corrected on site. 1 <br />comp sink is at 120F, 2 comp sink is at 122F, 3 comp sink is at 123F, back hand sink is at 106F, sushi area hand sink is at <br />110F and front counter hand sink is at 107F. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One food handler card is expired and one card is not available. Provide valid food handler cards within <br />30 days to gfahmy@sjgov.org <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Front hand sink at the front sushi area and at the front counter, have temporary soap bottle with pump. <br />Provide soap from dispensers mounted to the walls 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up yet. Set up bucket with chlorine 100 ppm immediately. Corrected on site. <br />Chlorine is 200 ppm now. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000951 PR0163215 SC001 05/12/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD