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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Time In: 11.10 am <br /> Greatness grows here. Timeln: <br /> Out: 11:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SHOMI JAPANESE RESTAURANT Date: 10/24/2018 <br /> Address: 419 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: JSL INC Telephone: (209)951-3525 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:There is only one container of sanitizer for wiping towels in the kitchen. Set up sanitizers in the sushi <br /> prep area and the prep area in the back.Wiping cloths if used more than once have to be kept inside sanitizers when not is <br /> use. Correct today. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Frozen squid and shrimp being thawed in standing water in the prep sink. Follow thawing methods <br /> described below. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Some of the handles on the refrigerators have food residue. Clean by today. <br /> Some cooking equipment have food residue or grease. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:One electrical cord is being used for the rice pot. This is a hazard. Discontinue the use. Correct today. <br /> This may a fire dept. requirement. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0002116 PRO160976 SCO01 10/24/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />