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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: YUMMY SUSHI, 1201 W MAIN ST, RIPON 95366 <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Facility is using household insecticide as pest control chemical. Stop this practice immediately. Start <br /> using restaurant safe pest control from today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents,bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filters have grease accumulation. Clean hood filters today and as needed. <br /> Exterior and interior surfaces of the cold hold units and the cooking equipment at the cooking area and at the cold hold unit <br /> at the front sushi area, have sticky debris, grease, splatter and water spill. Clean exterior and interior surfaces of all units <br /> today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corners, at the cook line, underneath the cooking equipment and cold hold units, <br /> at the front sushi area, in the walk in cooler and walk in freezer, at the back ice maker and the back dry storage area, have <br /> food debris, build up and grease. Clean floor and hard to reach corners 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 /> 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): ppm Heat:_0 F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mini Sushi cooler--Front sushi area--40.00°F 4 D reach in cooler--Cook line--41.00°F <br /> Hand sink--Women rest room--102.00°F Hand sink--Men rest room--104.00°F <br /> 2 D display cooler--Front waitress station--41.00°F Hand sink--Front sushi bar station--106.00°F <br /> Rice/warmer--153.00°F Walk in cooler--40.00°F <br /> 2 D Atosa reach in cooler/under prep table--Front sushi bar-- Soup/warmer--178.00°F <br /> 39.00°F <br /> NOTES <br /> FA0000664 PRO162575 SCO01 03/30/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />