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SAN JOAQUIN Environmental Health Department C010NTY- OGreotness grows herk;. Time In: 11:05 am Time Out: 11:35 am Food Program Complaint Inspection Report Name of Facility: SHOMI JAPANESE RESTAURANT Date: 08/28/2019 Address: 419 LINCOLN CENTER CIR, STOCKTON 95207 Owner/Operator: Telephone: (209)951-3525 Program Element: 1600-FOOD PROGRAM Complaint#: C00050381 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: COMPLAINANT ATE COOKED SALMON, RICE&SALAD ON 08/07/19 AT 1 PM. 30 MINUTES LATER BEGAN SYMPTOMS OF DIARRHEA. SYMPTOMS CONTINUED OFF AND ON, THE COMPLAINANT WENT TO DOCTOR AUGUST 21ST. AUGUST 22ND DIAGNOSED WITH HEPATITUS A. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS:Observed an employee at the sushi bar prep with soap and water and used a cloth towel to dry hands. The paper towel is empty. Refill dispenser today. Corrected.Always follow hand washing as described below. CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973(b-f)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS:The temperature of the salmon in the sushi cold cases, in the case on the left at 43 F and in the case on the right at 46 F.Adjust the temperature of the cases so that the this product and all potentially hazardous foods are maintained at 41 F or below. Correct today. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:The light in the walk in freezer does not function. Repair by today. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openab/e window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) FA0002116 C00050381 SC544 08/28/2019 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com