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SAN <br /> J O A Q U I ` ,IA�II Environmental Health Department <br /> COUNTY <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: SHOMI JAPANESE RESTAURANT,419 LINCOLN CENTER CIR, STOCKTON 95207 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:There are cloth towels stored on the counters. Store all wiping cloths in sanitizers when they are not <br /> being used. <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 /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:The back door is being kept open. Maintain door closed at all times. Corrected. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is is grease and debris buildup under and behind equipment throughout the kitchen and the walk <br /> in coolers. Clean throughout by today. <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 /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Spoke with the manager on site. I explained the reason for my visit and that I needed to conduct an inspection. The manager <br /> stated that they did not received any complaints regarding this matter.The manager allowed me to enter the back of the <br /> house to conduct the inspection. The manager showed me the food safety certificate and food handler cards for the <br /> employees,which demonstrated that the employees are trained in food safety. <br /> Per manager no employees have been ill within 3 weeks. Employees do not work at other food facilities, daycare or <br /> healthcare facilities. No employees have traveled outside the country. <br /> The salad is made daily. Heads of lettuce are cut and washed and placed in the preparation refrigerator at 41 F until served. <br /> The rice is make daily and if needed it is made again. The rice is kept on the electric pots at 150 F.The salmon is prepared 4 <br /> different ways. Grilled,fried, sashimi and rolls. <br /> The salmon is received refrigerated. It is received once per week.The salmon used for frying and grilling is filleted and froze <br /> and refrigerated.The salmon is taken to the preparation coolers as needed. The frozen salmon is thawed and stored in the <br /> FA0002116 C00050381 SC544 08/28/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />