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Environmental Health Department <br />Time In: <br /> 1:00 pm <br />12:15 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: NGUYEN, MINH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 212 S SCHOOL ST, LODI 95240 <br />Date: 09/28/2023Name of Facility: M SUSHI BISTRO <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Far right hand wash in sushi prep is obstructed by cutting board. Remove cutting board and keep <br />acessible at all times. Correct today. <br />Far right hand wash in sushi prep is lacking hand soap. Provide hand soap inside a pump-style or wall-mounted dispenser <br />and a fully stocked wall-mounted paper towel dispenser for proper hand-washing. Correct 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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cold holding temperature inside the Turbo Air 2 door reach in was 44 F. The Spartan 3 door reach in <br />was 43 F. Adjust units so that they maintain 41 F 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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Observed the ice scoop was stored inside ice compartment. Remove scoop from ice and store in a <br />cleanable container when not in use. Correct today. - Corrected on site. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000692 PR0160097 SC001 09/28/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD