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Environmental Health Department <br />Time In: <br />11:40 am <br />11:28 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 368-3888 Owner/Operator: CH-WU, STEVEN/CHANG CHIN MEI <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 235 LAKEWOOD MALL , LODI 95240 <br />Date: 09/12/2023Name of Facility: MATSUYAMA RESTAURANT <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Observed the dishwasher is currently not sanitizing at a minimum chlorine concentration of 50 Parts Per <br />Million (PPM). Employee refilled dishwasher with chlorine dishwasher sanitizing solution during the inspection. Verified the <br />dishwasher is now sanitizing 100 PPM chlorine concentration. Corrected on Site <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed food debris at the bottom of the 2 upright freezer. Clean and sanitize. <br />Ice machine is sticky with food debris. Clean and sanitize today. <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 /> 100 <br />Shuying Zhang September 27, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door reach in under prep -- 41.00º F hand sink -- 100.00º F <br />3 comp -- 120.00º F mop sink -- 138.00º F <br />hand sink -- restroom -- 100.00º F 3 door True -- 41.00º F <br />2 door upright Blue Air -- 41.00º F sushi cage -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000749 PR0160015 SC001 09/12/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD