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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DOMO JAPANESE SUSHI GRILL&BAR, 300 LINCOLN CENTER , STOCKTON 95207 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Ceiling tiles in the upstairs storage room were observed broken, damaged or stained. <br /> Repair/replace/clean ceiling tiles so that they are smooth, cleanable and non-absorbent within 30 days. <br /> Floor and base tiles observed damaged near the back exit corner. Repair floor and base with approved materials so that <br /> floor and base are smooth, cleanable and non-absorbent within 30 days. <br /> Ceiling observed damaged outside walk-in cooler. Repair ceiling so that it is smooth, cleanable and non-absorbent within 30 <br /> days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Three door Turbo Air top loading keg cooler--41.00°F House soup--Warmer--154.00°F <br /> Tomatoes Three door Atosa prep cooler-sushi bar--40.00°F Salmon--Warming on griddle--160.00°F <br /> Prep sink--120.00°F Two door True cooler--Bar--41.00°F <br /> Chicken--Two door True prep cooler-cook's line right side-- Sushi display cooler--Left side--41.00°F <br /> 35.00°F <br /> Prep sink--Sushi bar--120.00°F Carbon dioxide--300.001 L <br /> Three compartment sink--Bar--120.00°F Three door True display cooler--41.00°F <br /> Rice--Warmer--160.00°F Mop sink--120.00°F <br /> Hand sink--Bar--100.00°F Three compartment prep sink--120.00°F <br /> Sushi display cooler--Right side--41.00°F Two door True upright cooler--40.00°F <br /> Dumpling--Two door True prep cooler-kitchen--41.00°F Hand sink--Sushi bar--100.00°F <br /> Onion--Two door True prep cooler-Cook's line-left side--40.001 Two door True cooler--Left side-sushi bar--41.00°F <br /> F <br /> Hand sink--Restroom--100.00°F Miso--Warmer--170.00°F <br /> Hand sink--Back kitchen--105.00°F Hand sink--Kitchen--105.00°F <br /> Two door True cooler--Right side-sushi bar--41.00°F <br /> NOTES <br /> FA0007672 PR0535425 SCO01 09/05/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 5 of 6 Food Program OIR <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 />