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... . San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIKASA JAPANESE BISTRO, 15138 S HARLAN RD, LATHROP 95330 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Equipment has build-up. Clean today. <br /> Large rice container sitting on trash can. Stop this practice. Correct today. <br /> Washing produce at 3-comp and thawing only use sink for warewasing. Correct today. <br /> Knives stored between prep table at sushi bar. Corrected. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wet wiping cloths on the prep tables throughout. Store wiping cloths in sanitizer bucket. 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floors and walls have build-up. Clean today. <br /> Absorbent rug in prep area. Remove today. Repeat violation. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harry Yu Expiration Date:October 17,2017 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Soup--155.00°F Rice--138.00°F <br /> Sushi display--49.00°F Walk-in--41.00°F <br /> sushi display--44.00°F True(2-door)prep--41.00°F <br /> 2-door(prep) 41.00°F <br /> NOTES <br /> FA0018278 PRO526980 SCO01 05/15/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br />