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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DOMO JAPANESE SUSHI GRILL&BAR, 300 LINCOLN CENTER , STOCKTON 95207 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The handle on the ice machine and two door top loading cooler in the bar were observed in disrepair. <br /> Repair/replace handles so they are in good working order within two 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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Mops are set inside mop basin. Provide a wall bracket above mop basin and hang mops to dry. Correct <br /> within two weeks. (REPEAT) <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The following coolers were lacking lacking a thermometer: <br /> -Two door True reach-in cooler at the bar <br /> -Two door reach-in cooler on the right side at the sushi bar <br /> -Two door reach-in cooler on the left side at the sushi bar <br /> -Two door True prep top reach-in cooler in the kitchen <br /> Provide thermometers for the coolers and place in an easily visible location inside. Correct within 14 days. (REPEAT) <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed cleaning cloths stored inside the following coolers under food items: <br /> -Two door True reach-in cooler located on the left side at the sushi bar <br /> -Two door True prep top reach-in coolers at the cook line <br /> -Two door top loading cooler at the bar(rags were soaked with liquids) <br /> Keep wiping cloths that may come into contact with food inside a bucket containing sanitizing solution and do not use as <br /> liners as they are not cleanable surfaces. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0007672 PR0535425 SCO01 08/29/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 5 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 />