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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p Greorne5S grows hey,. Timeln: 1-00pm <br /> Time Out: 3:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSHI HOUSE BUFFET PARTNERSHIP Date: 10/05/2018 <br /> Address: 7916 WEST LN, STOCKTON 95210 <br /> Owner/Operator: SUSHI HOUSE BURRET PARTNERSHIP Telephone: (916)478-1628 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/19/2018 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Employees are not washing hands between tasks.Wash hand as often as necessary. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Hand wash station at sushi area is lacking paper towels and soap dispenser and paper towels <br /> dispensers are dirty. Provide paper towels and clean the dispensers today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Employee cleaned prep table with wet wiping cloth without any sanitizer.All food contact surfaces should <br /> be cleaned and sanitized with chlorine 100 ppm or QUAT 200 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #17 Gulf Oyster Regulations MAJOR <br /> OBSERVATIONS:Manager provided me with September 18th tags only. Keep the most recent 90 days tags in facility at all <br /> times. <br /> CALCODE DESCRIPTION:Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations§13675, Cal Code <br /> Section 113707) <br /> FA0002696 PRO160842 SCO01 10/05/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 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 />