Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:36 am <br />10:54 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 983-1888 Owner/Operator: MIDORI KITCHEN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2541 NAGLEE RD, TRACY 95304 <br />Date: 04/06/2023Name of Facility: MIDORI FINE ASIAN CUISINE <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food Handler Cards (FHC) for employees on site are not available. Maintain copies of employee's <br />current Food Handler Cards on site and accessible. If an employee lacks the FHC, it shall be obtained within 30 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The beef and chicken (just taken from the walk-in cooler) are 47F. Maintain potentially hazardous food at <br />41F or below. Correct today. Meat returned to the walk-in cooler. <br />The 3 door Bev Air prep (at the bar) is 45F. Maintain refrigeration at 41F or below. Correct 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The men's restroom hand sink lacks hot water (64F). Increase the temperature of the hot water at this <br />hand sink to 100-108F. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed flats of raw shell eggs on the floor of the walk-in cooler. Maintain food stored up off the floor a <br />minimum of 6". Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016310 PR0524318 SC001 04/06/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD