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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Timeln: 215pm <br /> Time Out: 3:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MATSU SUSHI 1 Date: 02/28/2018 <br /> Address: 874 LIFESTYLE CENTER ST, MANTECA 95337 <br /> Owner/Operator: KANG, HYEON SIG Telephone: (209)823-2500 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Hand sink in the kitchen is without hand soap. Hand sanitizer is being used. Paper towel roll is on top of <br /> the empty dispenser. Provide hand soap and refill paper towel dispenser today. <br /> *Corrected on site-hand soap pump put at the sink* <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The chicken at the prep table was at 55F. Cook said they had the chicken out during the lunch hour and <br /> has only been out for about an hour. Keep chicken at 41 F or below. If chicken is out of temperature for 4 hours or more, <br /> reheat to 180F or throw out. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The floor by back exit and next to the freezer is dirty. Clean today. <br /> The wall behind the soda syrups are dirty with syrup splashes. Clean today. <br /> The floor behind the sushi bar is dirty. Clean today. <br /> The floor under the shelves with tempura has tempura powder spilled on it. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0020435 PR0535442 SCO01 02/28/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />