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SANAOAQUIN <br /> Environmental Health Department <br />giak, —COUNTY— <br />C,41115:ej:r Greor»ess grows hr <br />Food Program Official Inspection Report <br />Time In: 11.03 am <br />Time Out: 12:00 pm <br /> <br />Name of Facility: KIMONO SUSHI Date: 07/18/2023 <br />Address: 2433 NAGLEE RD, TRACY 95304 <br />Owner/Operator: GUAN, XIN Telephone: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 08/01/2023 <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 foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br />#6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: The sushi bar hand sink is covered. Per owner, the water pressure is low at this sink and the kitchen <br />hand sink is utilized. This hand sink shall be repaired to proper function and utilized. Correct today. <br />The kitchen hand sink soap dispenser is empty. A liquid soap refill (wrapped in plastic wrap near the sushi bar hand sink) <br />was brought to the kitchen sink for use. This refill must be squeezed for the soap to come out. Properly refill the soap <br />dispenser at the kitchen hand sink today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />#7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The 1 door reach in refrigerator in the hallway is 55F. Tofu cubes at this unit are 60F. Discard any <br />potentially hazardous food (PHF) from this unit and do mot store any food that requires refrigeration until the unit is 41F or <br />below. Correct today. <br />PHF discarded. <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 />#4 Employee Eating, Tasting, Drinking or Tobacco Use <br />OBSERVATIONS: Observed an employee eating in the food prep area. designate a specific area for employees to take <br />their break. Eating shall not occur in the food prep areas. Correct today. <br />CALCODE DESCRIPTION: No employees shall eat, drink, or smoke in any work area. (113977) <br />FA0014809 PR0521809 SC001 07/18/2023 <br />EHD 16-23 Rev. 09/16/2020 <br />Page 1 of 4 Food Program OIR <br />1868 E. Hazelton Avenue 1 Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD