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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hem Time In: 12-33pm <br /> Time Out: 1:11 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SATOMI Date: 06/20/2023 <br /> Address: 819 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: NGUYEN, EDWARD Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:REPEAT VIOLATION: One person shall obtain the 5 year Food Safety Certificate(also called the Food <br /> Manager)within 60 days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/ <br /> 209-616-3025). <br /> Employee's 3 year Food Handler Cards are expired or lacking. Obtain the 3 year Food Handler Card within 30 days. Once <br /> obtained, maintain copies on site&accessible. <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 /> #18 HACCP Plan/Variance Conditions <br /> OBSERVATIONS:The sushi rice has a pH of 4.5-5.0. Maintain sushi rice pH at 4.6 or less. <br /> More vinegar added to sushi rice. <br /> CALCODE DESCRIPTION:HACCP Plan is a written document that delineates the formal procedures developed for safe food handling <br /> approved by the National Advisory Committee on Microbiological Criteria for Foods. (114419)A written document approving a deviation <br /> from standard health code requirements shall be maintained at the food facility. (114057, 114057.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0003230 PRO167522 SCO01 06/20/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />