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S ` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIKASA JAPANESE BISTRO, 15138 S Harlan Rd, LATHROP 95330 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls and ceiling in the kitchen have dust build-up. Clean by 2 weeks. <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:August 06,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> soup-- 177.00°F restroom hand sink--120.00°F <br /> chicken on grill--180.00°F tofu at 2 door True prep-kitchen--49.00°F-- <br /> raw chicken-prep--61.00°F--**prep per owner rice--150.00°F <br /> breaded chicken--68.00°F tofu in 2 door True reach-in--36.00°F <br /> 2 door True prep-kitchen--46.00°F-- shrimp-out of oil--170.00°F <br /> 2 door sushi prep--41.00°F walk-in cooler--41.00°F <br /> cubed tuna at 2 door sushi prep--41.00°F foods out for prep--67.00°F--foods out for prep I"thawing" <br /> 57-67F <br /> tempura shrimp and veggies--78.00°F--cooling per owner fish at 3 door sushi cooler--41.00°F <br /> diced tomatoes--41.00°F 2 door True reach-in--39.00°F <br /> fish at 2 door sushi cooler--49.00°F <br /> NOTES <br /> wiping cloth buckets 100 ppm Cl <br /> Major violations identified. Re-inspection in 2 weeks. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Harry Yu, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0018278 PR0526980 SCO01 10/01/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />