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SAN JOAQUIN Env,, <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSHI HOUSE BUFFET PARTNERSHIP, 7916 WEST LN, STOCKTON 95210 <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:2 hand wash stations in dining area are lacking hot water( hot water was shut off). Provide hot water at <br /> 100F or above immediately. Corrected on site. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #23 Rodents, Insects or Animals Inside Facility MAJOR <br /> OBSERVATIONS:Many dead cockroaches were found on 2 sticky traps in dry storage area. Remove, clean and sanitize <br /> floor and provide more pest control. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:4 food handler cards are not available. Provide cards within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Water in the steam table is hot but not touching the food containers. Provide more hot water in the steam <br /> table or use 4 hours time log for potentially hazardous food. <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 /> #25 Employee Cleanliness and Hair Restraints <br /> OBSERVATIONS:Employees at cook line are not wearing hair restraints. Provide in 2 days. <br /> CALCODE DESCRIPTION:All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or <br /> uniforms and shall wear a hairnet,cap,or other suitable covering to confine hair. (113969, 113971) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Raw shrimp and raw poultry are placed in containers in walk in cooler without covers. Cover potentially <br /> hazardous food to avoid contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0002696 PRO160842 SCO01 10/05/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 5 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 />