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Environmental Health Department <br />Time In: <br />12:08 pm <br />11:50 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 224-5169 Owner/Operator: HATTORI, MASAYUKI <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2401 W TURNER RD, LODI 95242 <br />Date: 09/12/2023Name of Facility: YUME JAPANESE CUISINE <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed a bag of onions stored on the floor. Place and store all food items six inches off the floor. <br />Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed food debris on the floors underneath equipment. Detail clean floors and maintain clean as <br />needed regularly. Correct today. <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 />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 /> 120 <br /> 100 <br />Masayaki Hattori September 02, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- Women's restroom -- 100.00º F hand sink -- 100.00º F <br />3 comp -- 120.00º F hand sink -- Men's restroom -- 100.00º F <br />2 door reach in -- under prep -- 41.00º F mop sink -- 120.00º F <br />2 door upright refrigerator -- 41.00º F sushi case -- 41.00º F <br />display refrigerator -- under soup warmer -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer Bucket- 200 ppm Cl <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006552 PR0505121 SC001 09/12/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD