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S A N D OA Q U I N Environmental Health Department <br /> COUNTY <br /> k' G;€IAness groves her,-. <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: K TOWN Date: 08/17/2026 <br /> Address: 5420 PACIFIC , STOCKTON 95207 <br /> Owner/Operator: Yl LIU Telephone: (209)621-8888 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: CO2600647 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> (C)STATES THEIR TUNA ON THE SUSHI WAS ROOM TEMPERATURE.THEY ATE IT LAST NIGHTAND 3 HOURS LATER <br /> EXPERIENCED FOOD POISONING (VOMITING AND DIARRHA). (C)WAS TRANSPORTED TO THE HOSPITAL BY <br /> AMBULANCE. <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; 113700. <br /> All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #8 Use of Time as a Public Health Control Major <br /> OBSERVATIONS:Time control logs were lacking for the sushi at the buffet. The tuna sushi was observed at 62 F. Food shall <br /> be marked or a log shall be kept when food is removed from temperature control and discarded when 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed packages of tuna thawing at room temperature. Thaw food items under refrigeration, completely <br /> submerged under cold running water, in the microwave oven or during the cooking process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient <br /> velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine concentration <br /> at a minimum of 100 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0014657 002600647 08/17/2026 <br /> EHD 16-23 Rev.04/07/22 Page 1 of 2 Complaint Inspection Report <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 />