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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 12-45 tm <br /> Time Out: 1:42 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ICHIBAN TEPPANYAKI &SUSHI Date: 11/15/2023 <br /> Address: 1242 W LATHROP RD, MANTECA 95336 <br /> Owner/Operator: PHAM,ANDY Telephone: (209)239-7527 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/29/2023 <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 /> #23 Rodents, Insects or Animals Inside Facility MAJOR <br /> OBSERVATIONS: I observe live cockroach in the sushi bar hand sink. I observe 6 live cockroaches crawling on the walk in <br /> freezer door edges and surrounding surface. Provide more pest control today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front sushi bar hand sink has temporary paper roll as dispenser has dead battery. Provide paper towels <br /> from dispenser today. Corrected on site. <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(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up yet during food preparation. Set up sanitizer bucket with chlorine 100 ppm <br /> now. Corrected on site. Chlorine is at 200 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #18 HACCP Plan/Variance Conditions <br /> OBSERVATIONS:Sushi rice pH test strips are not available. Provide pH strips today. <br /> CALCODE DESCRIPTION:HACCP Plan is a written document that delineates the formal procedures developed for safe food handling <br /> approved by the National Advisory Committee on Microbiological Criteria for Foods. (114419)A written document approving a deviation <br /> from standard health code requirements shall be maintained at the food facility. (114057, 114057.1) <br /> FA0000869 PRO163025 SCO01 11/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />