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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.00 am <br /> Time Out: 10:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: JIMMIES PLACE SUSHI Date: 05/01/2024 <br /> Address: 2130 COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: CHUANG, KUO-HSIUNG Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 05/15/2024 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food manager's certificate and food handler cards were not available during the inspection. <br /> Provide a copy of a valid 5-year food manager's certificate and a copy of each current food handler card to <br /> (baker@sjgov.org within 14 days. (REPEAT) <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:There are two hand sinks in the kitchen. Both hand sinks were blocked by rice steamers. One hand sink <br /> lacked handles on the faucet and paper towels were not inside the dispenser. The other hand sink lacked soap and paper <br /> towels. One hand sink needs to be complete with warm and cold water, soap and paper towels in dispensers and not <br /> blocked by a rice steamer. Correct today. (REPEAT) <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(o) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Time control logs were lacking for the sushi rice and some sushi rolls that were sitting on top of the shelf. <br /> Food shall be marked or a log shall be kept when food is removed from temperature control and the four hour time limit has <br /> 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 /> FA0001476 PRO160420 SC333 05/01/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />