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Environmental Health Department <br />Time In: <br /> 2:37 pm <br /> 1:45 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 239-3288 Owner/Operator: WEI, JIECAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1460 W YOSEMITE AVE, MANTECA 95337 <br />Date: 05/31/2023Name of Facility: SAKANA JAPANESE/CHINESE BISTRO <br />Reinspection on or after: 06/07/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Mini cooler and 2 D reach in cooler/ under prep table at the front sushi station are turned off and the <br />sushi food items are pulled from the walk in cooler ( within 4 hours time control) and kept at room temp. Provide 41F or <br />below immediately. Operator will use the ice bath to keep the food at 41F or below. <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 MAJOR <br />OBSERVATIONS: Back 1 comp prep sink, 3 comp sink, 2 comp prep sink, hand sink, front hand sink at the sushi area and <br />front hand sink at the front counter, have temp at 82F. Water heater is turned off and operator just turned it on during my <br />inspection. Repeated violation. Stop this practice immediately. Provide 120F or more for all ware wash sinks and 100F or <br />more for all hand sinks today. Corrected on site. After 30 minutes, temp are re checked. 1 comp sink is at 120F, 2 comp <br />sink is at 122F, 3 comp sink is at 127F, mop sink is at 130F, back hand sink is at 106F, sushi area hand sink is at 110F and <br />front counter hand sink is at 107F. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: 2 food handler cards are not available. Provide valid food handler cards within 30 days to <br />gfahmy@sjgov.org <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000951 PR0163215 SC001 05/31/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD