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° r I Environmental Health Department <br /> SAN-6-JOAQU <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: YUMMY SUSHI, 1201 W MAIN ST , RIPON 95366 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS: I observe a lot of unnecessary items stored by the walk in freezer at the back storage area. Remove <br /> unnecessary items from the back of the house before operating. <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 Q), 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:Floor and hard to reach corners, underneath the cooking equipment, have grease. Clean floor before <br /> operating. <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: Ken Mingxin Hu Expiration Date: November 12,2027 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 118°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mini sushi cooler--Top counter/Front sushi bar station--40.001 2 D Atosa reach in cooler/under prep table--Front sushi bar <br /> F station--39.00°F <br /> Hand sink--Men rest room--101.00°F 4 D reach in cooler--Cook line--39.00°F <br /> Hand sink--Women rest room--104.00°F Walk in cooler--44.00°F <br /> Hand sink--Front sushi bar station--101.00°F <br /> NOTES <br /> Consultation inspection. <br /> Okay to operate. <br /> Obtain permit prior operating your business. <br /> Seats: 64 <br /> PE1625 $376 to be paid for the new permit. <br /> 5021 form to be updated. <br /> FA0000664 SR0086056 SC061 12/08/2022 <br /> EHD 16-23 Rev.07/05/2022 Page 3 of 4 Food Program Service Request Inspection Report <br />