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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: HAZUMI SUSHI BAR, 550 S CHEROKEE LN, LODI 95240 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB180 was not posted. Provide SB180 to manager. Post SB180 in a location visible to the public and <br /> maintain a copy of the most recent inspection report on site. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shuk Tsui Expiration Date:January 14,2025 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr True display--41.00°F hand sink--kitchen--100.00°F <br /> rice(hot hold)--rice cooker--171.00°F Hoshizaki counter display(R)--sushi bar--41.00°F <br /> hand/prep sink--side server area--122.00°F 2 dr reach-in--under prep table--62.00°F <br /> hand sinks--sushi bar--100.00°F hand sinks--restrooms--100.00°F <br /> 2 dr Beverage Air reach-in--sushi bar--36.00°F walk-in--40.00°F <br /> Hoshizaki counter display(L)--sushi bar--42.00°F 3 comp sink--130.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer buckets- 100 ppm chlorine. <br /> Chlorine test strips available on site. <br /> Sushi rice pH was 4.5 <br /> Discussed report with Bill Tsui. <br /> No signature captured. <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: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0000413 PRO162115 SCO01 09/01/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 4 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 />