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Environmental Health Department <br />Time In: <br />11:05 am <br />10:41 am <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: Owner/Operator: LWIN FAMILY CO LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 16576 GOLDEN VALLEY PKWY, LATHROP 95330 <br />Date: 05/23/2023Name of Facility: OUMI SUSHI @ SPROUTS #466 <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed food thawing in standing water and also at room temperature. Use one of the following <br />approved thawing methods: 1. under cool running water, 2. in the refrigerator, 3. in the microwave, or 4. during the cooking <br />process (3 & 4 may not be applicable to your operation). Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The level of sanitizing solution in the wiping cloth bucket is below the tops of the towels. Maintain towels <br />submerged in the sanitizing solution in between uses. <br />Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 /> 400 <br /> 125 <br /> 100 <br />Kyine Lian October 13, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />shrimp -- 28.00º F -- still frozen sushi merchandiser / customer side -- 33.00º F <br />2 door True -- 37.00º F crab -- 38.00º F <br />2 door Hill Phoenix prep -- 32.00º F walk-in cooler -- 35.00º 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 />FA0027513 PR0548223 SC001 05/23/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD