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Environmental Health Department <br />Time In: <br /> 1:55 pm <br /> 1:13 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 597-1189 Owner/Operator: AMBRIZ GARCIA, OCTAVIANO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2203 N TRACY BLVD, TRACY 95376 <br />Date: 04/26/2023Name of Facility: MUSASHI JAPANESE STEAKHOUSE <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: The 3 year Food Handler Cards (FHC) for employees are not available this date. Maintain copies of <br />employee's 3 year FHC 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 2 door Superior at the bar is 44F. Reduce the temperature of this unit to 41F or below. Correct <br />today. <br />Unit turned down on site. <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 />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 /> 50 150 <br /> 148 <br />Noah Takahashi November 16, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />restroom hand sinks (x3) -- 100.00º F 1 door Galaxy -- 34.00º F <br />2 door Superior @ bar -- 44.00º F walk-in cooler -- 41.00º F <br />bar 3-comp -- 125.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0005749 PR0503257 SC001 04/26/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD