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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 10.00 am <br /> Time Out: 10:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SAKURA HIBACHI CATERING Date: 02/05/2024 <br /> Address: 1904 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: NGUYEN, BINH Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Binh Nguyen Expiration Date: May 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Ware washing area-- 103.00°F Carbon dioxide--50.001 L <br /> Mop sink--120.00°F Hand sink--Right restroom--101.00°F <br /> Hand sink--Left restroom--100.00°F Prep sink--120.00°F <br /> Two door Atosa cooler--41.00°F <br /> NOTES <br /> Routine inspection. No major violations. No re-inspection. <br /> Official inspection report was emailed to operator. <br /> Maintain copy of inspection report on site. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> NOTES: <br /> -Restaurant and catering are currently closed due to construction. Prior to opening please ensure that food handlers are <br /> available for all employees within 30 days of hire, quat test strips are available, hood filters are in place and all hand sinks <br /> have soap and paper towels. The walk-in cooler was off at the time of the inspection. Ensure walk-in cooler maintains food <br /> at 41 F or below before use. Dishwasher was disconnected at the time of the inspection. Ensure dishwasher is sanitizing at a <br /> minimum of 50 PPM chlorine prior to use. All the above will be verified during the plan check final for the construction project. <br /> -Observed several propane cylinders stored inside. This is apotential fire hazard. It is recommended to store propane <br /> cylinders outside. <br /> FA0001949 PRO160477 SCO01 02/05/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />