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Environmental Health Department <br /> COuT <br /> Grect1}B55 grows here, Time In: 11.30 am <br /> Time Out: 12:17 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MASA JAPANESE DELI Date: 04/11/2024 <br /> Address: 2819 W MARCH LN, STOCKTON 95219 <br /> Owner/Operator: MACATO, MICHAEL Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/25/2024 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The three door True cooler was observed at 51 F. Adjust/repair cooler so that it maintains food at 41 F <br /> or below. Discard all potentially hazardous food items that have been in cooler for longer than four hours. Do not store <br /> potentially hazardous food items in cooler until it maintains food at 41 F or below. Correct today. <br /> The left sushi display cooler was observed at 46 F. Adjust unit so that it maintains food at 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Time control logs were lacking for the sushi rice. Food shall be marked or a log shall be kept when food <br /> is removed from temperature control and the four hour time limit has been reached. Correct today. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Cooler doors were observed with grime build-up on the interior and exterior of the doors. Clean and <br /> sanitize all cooler doors within three days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Rice scoop was observed in room temperature water. Store rice scoops in ice water to prevent the <br /> growth of bacteria. Correct today. <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 /> FA0017620 PR0526034 SCO01 04/11/2024 <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 />