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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 11.03 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <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 foodborne 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(0) <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 41 F 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 SCO01 07/18/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />