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Environmental Health Department <br />Facility Name and Address: MATSU SUSHI 2, 874 LIFESTYLE ST, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floors and hard to reach corners under the cooking equipments at the cook line, have grease and food <br />debris. Clean today and as needed. <br />Floor sinks, underneath the dish washer and underneath the prep sink, have food debris. Clean floor sinks today and as <br />needed. <br />Wall, behind the cooking equipment and at the prep line cooling units, has splatter and grease. Clean wall today and as <br />needed. <br />Walls, around the mop sink, have black build up. Clean walls today and as needed. <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 /> 50 134 <br /> 104 <br />Wei Quan December 21, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 D True cooler -- Back storage area -- 41.00º F 3 CO2 tanks -- 60.00º L <br />2 D True cooler -- By the back 2 D freezer -- 41.00º F 1 comp prep sink -- Back -- 123.00º F <br />Cooked rice -- Rice cooker -- 154.00º F Soup -- Warmer/ Waitress station -- 160.00º F <br />Mop sink -- 134.00º F Sushi sliding D cooler -- On top of prep surface/ front sushi area -- <br />41.00º F <br />2 sliding D cooler -- Waitress station -- 41.00º F Back hand sink -- 112.00º F <br />2 D reach in cooler/under prep table -- Right side/ cooking area -- <br />41.00º F <br />Hand sink -- Women rest room -- 120.00º F <br />2 D reach in cooler/ under prep table -- Front sushi area -- 38.00º <br />F <br />2 D reach in cooler/under prep table -- Left side / cooking area -- <br />41.00º F <br />2 comp sink -- 121.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Chlorine test strips are available. <br />Sanitizer buckets are set up with chlorine 200 ppm. <br />Sushi rice pH 4.5 <br />Submit evidence of violations correction to Environmental Health Department within 3 weeks to avoid billable re inspection. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020435 PR0535442 SC001 02/23/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD