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SAN J 0 A I I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MAKARA JAPANESE BISTRO, 2243 JACKSON AVE, ESCALON 95320 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jason Wong Expiration Date:August 26,2028 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--116.00°F Walk in cooler--41.00°F <br /> 2 D reach in cooler/under prep table Front sushi station-- Mop sink--128.00°F <br /> 39.00°F <br /> 2 comp prep sink--126.00°F 2 D True display cooler--Back--41.00°F <br /> 3 D reach in cooler/under prep table--at the cook line--41.00°F <br /> NOTES <br /> Routine inspection after the change of ownership. <br /> Sanitizer buckets are set up at the front sushi station and the back cook line with chlorine 100 ppm. <br /> Chlorine strips are on site. <br /> All food handler cards are valid and on site. <br /> Sushi rice pH is 4.5 <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0006622 PR0505208 SCO01 12/14/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />