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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OZ JAPANESE RESTAURANT, 2414 W KETTLEMAN LN, LODI 95242 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Observed cases of empty bottles and bags of empty plastic bottles. <br /> Remove recyclables more frequently. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on the flooring under the 3 compartment sink, on the flooring under the soda fountain, <br /> and in the floor sinks in the sushi bar. <br /> Observed debris on the ceiling of the walk-in refrigerator. <br /> Clean and sanitize 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yang Jin Go Expiration Date: December 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--3 door reach-in under prep table--41.00°F 2 door reach-in--under microwave--41.00°F <br /> hand sink--sushi bar--106.00°F walk-in--41.00°F <br /> 3 comp(back)--120.00°F display refrigerator--across from walk-in--41.00°F <br /> hand sink--next to 3 comp(front)--108.00°F hand sink--across from walk-in--101.00°F <br /> 3 door reach-in--under prep table 51.00°F prep sink--120.00°F <br /> sushi case--41.00°F 3 comp(front)--157.00°F <br /> NOTES <br /> Note: Dishwasher is not in use per operator. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jin, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0007959 PR0508141 SCO01 10/18/2022 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />