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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSHI HOUSE BUFFET PARTNERSHIP, 7916 WEST LN, STOCKTON 95210 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D reach in cooler/prep table--Kitchen/cook line--39.00°F 2 D sliding cooler--Kitchen/cook line--41.00°F <br /> Prep sink 2--Kitchen--146.00°F Hand sink--Sushi area--123.00°F <br /> Prep sink 1 --Kitchen--166.00°F 2 D Ascend reach in cooler--Sushi area--37.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 200 ppm. <br /> Sushi rice pH is 4.5 <br /> Sushi rice pH test strips are lacking. Provide in 3 days. <br /> Pest control is done on monthly basis. <br /> Re inspection is required in 2 weeks. <br /> OIR emailed to hailonglidog@gmail.com ; hoislow@yahoo.com <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: Hai Li, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0002696 PRO160842 SCO01 10/05/2018 <br /> EHD 16-23 Rev.06/30/15 Page 5 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 />