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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIKASA JAPANESE BISTRO, 15138 S Harlan Rd, LATHROP 95330 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and hood filters are greasy. Degrease, clean and sanitize the hood and hood filters by 2 <br /> weeks. <br /> The interior of to ice machine has build-up. Clean and sanitize by 2 weeks. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walk-in floor has chicken juice dripping. Clean floor today. <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: Harry Yu Expiration Date:August 06,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> small sushi case--47.00°F tofu--44.00°F <br /> restroom hand sinks--100.00°F soup--199.00°F <br /> 2 door prep--46.00°F gyoza--80.00°F--just fried/cooling/moved to walk-in <br /> 1 door keg--46.00°F--no phf fish in sushi cases--48.00°F <br /> large sushi case--48.00°F 1 door Coke Imbera--40.00°F <br /> 2 door Atosa prep--36.00°F tuna--36.00°F <br /> walk-in--44.00°F rice 179.00°F <br /> crab--39.00°F <br /> NOTES <br /> FA0018278 PR0526980 SCO01 08/09/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 Food Program OIR <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 />