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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> Vrept�+fSS grows here. Time In: 2.10 pm <br /> Time Out: 3:24 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MISAKI SUSHI &BAR Date: 10/27/2023 <br /> Address: 222 N EL DORADO ST, STOCKTON 95202 <br /> Owner/Operator: MISAKI LLC Telephone: (209)547-1288 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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:One employee's 3-year food handler certificate has expired. Renew within 15 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 /> #18 HACCP Plan/Variance Conditions <br /> OBSERVATIONS:The sushi rice is prepared to be 4.1 -4.6 pH and held outside of cold holding temperature 41 F or hot <br /> holding temperature 135 F. Observed a log is kept with most pH values between 4.1 -4.6 pH. One value was observed at <br /> 5.0 pH. Rice outside the 4.1 -4.6 pH range will need to be consumed within 4 hours and discarded once the max hold time <br /> of 4 hours has been reached. Correct today. <br /> Ensure an HACCP is in place for the sushi rice variance and provide copy to cmuro@sjgov.org within one week. <br /> The pH test strips have expired. Obtain new test strips to ensure sushi rice is between 4.1 -4.6 pH. Correct within one <br /> week. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The waitress station hand sink is lacking hot water. Observed other hand sinks at facility available for <br /> hand washing at kitchen, sushi bar, bar, and restrooms with water at 100 F minimum. Provide hot water between 100- 108 <br /> F for proper hand washing at this sink. Correct today. <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 /> FA0016580 PR0524683 SCO01 10/27/2023 <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 />