Laserfiche WebLink
SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 8:57 am <br /> € Time Out: 9:42 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SUSHI HUB Date: 04/01/2024 <br /> Address: 4555 N PERSHING AVE , STOCKTON 95207 <br /> Requestor: UNC, LLC, SUSHI HUB Telephone: (209)607-3393 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087883 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A food manager's certificate was not available during the inspection. Provide a copy of a valid 5-year <br /> food manager's certificate to (baker@sjgov.org within 60 days of permit issuance. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Containers of spices were observed on a shelf without labels. Containers holding food that is removed <br /> from their original packages shall be identified with the common name of the food. This was corrected on site. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The prep sink is lacking an air gap. Provide a gap distance of one inch minimum between the end of the <br /> waste pipes and the top of the floor sink. Correct within one week. <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: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0002508 SR0087883 SC061 04/01/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />