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Environmental Health Department <br />Time In: <br /> 1:35 pm <br />12:35 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 239-7527 Owner/Operator: PHAM, ANDY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1242 W LATHROP RD, MANTECA 95336 <br />Date: 09/30/2022Name of Facility: ICHIBAN TEPPANYAKI & SUSHI <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The Avantco 2 door display ref is not cold enough at 44 F. Decrease and maintain the temperature at 41 <br />F or lower today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The ceiling panels in the prep area are dirty. The wall behind the refrigerators in prep area area dirty. <br />Clean by 2 days. The floor near the back door is damaged and not cleanable. Repair the floor so it is smooth and cleanable. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />Andy Pham January 19, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />walk in -- 40.00º F Avantco 2 door (left) -- sushi prep area -- 41.00º F <br />Avantco 2 door prep -- 38.00º F Avantco 2 door (right) -- sushi prep area -- 41.00º F <br />Avantco 2 door display -- 44.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket - 200 ppm quat <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000869 PR0163025 SC001 09/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com