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Environmental Health Department <br />Time In: <br />12:11 pm <br />11:31 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CHOI, HAN YONG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2523 N TRACY BLVD, TRACY 95376 <br />Date: 08/02/2023Name of Facility: KENGO SUSHI <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 <br />OBSERVATIONS: The 2 refrigeration units at the sushi bar and the 2 door MaxxCold prep in the kitchen are 45-46F. <br />Reduce the temperature of these units to 41F or below. Correct today. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 0 <br />Dong Kyu Lee March 14, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door LG -- 37.00º F 2 door Elite @sushi bar -- 45.00º F <br />2 door prep -- 35.00º F chicken gyoza - out of fryer -- 175.00º F <br />soup -- 138.00º F 2 door Avantco -- 41.00º F <br />spicy chicken & noodles -- 201.00º F 1 comp prep sink -- 120.00º F <br />restroom hand sink -- 100.00º F 4 door fish case @ sushi bar -- 45.00º F <br />chicken - raw -- 37.00º F prawns - raw -- 31.00º F <br />2 door Maxx Cold prep -- 46.00º F 2 door Saba -- 38.00º F <br />cooked chicken -- 170.00º F rice -- 155.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013768 PR0518225 SC001 08/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD