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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIKASA ASIAN BISTRO &SUSHI BAR, 2610 S TRACY BLVD, TRACY 95376 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and hood filters are greasy. Degrease, clean and sanitize the hood and hood filters by 2 <br /> weeks. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The mop sink is not accessible (full of boxes). Maintain the mop sink open and accessible for use at all <br /> times. Correct today. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Albert Jin Expiration Date:September 17,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sinks--120.00°F 3 door kitchen prep--41.00°F <br /> 4 door Perlick at bar--41.00°F two 1 comp food prep sinks--130.00°F <br /> egg rolls--145.00°F beef--37.00°F <br /> 2 door True--39.00°F fish--32.00°F <br /> rice--187.00°F 3 comp at bar--147.00°F <br /> diced tomatoes--39.00°F soup--201.00°F <br /> tuna--39.00°F 2 door Hoshizaki at sushi bar-right--41.00°F--left unit not in <br /> use this date <br /> breaded chicken--81.00°F--time as a temperature control 3 door Bev Air prep--36.00°F <br /> NOTES <br /> wiping cloth bucket: 100ppm Cl /Both Cl&Quat sanitizer test strips are available <br /> pH test strips available for sushi rice <br /> No signature obtained <br /> Report typed in the office 3:58p-4:11 p <br /> FA0021710 PR0537684 SCO01 01/23/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />