Laserfiche WebLink
SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 10-00 am <br /> ry Time Out: 10:38 am <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: USHIO RAMEN HOUSE Date: 07/24/2019 <br /> Address: 3558 W HAMMER LN , STOCKTON 95219 <br /> Requestor: JIN CAN WANG, USHIO RAMEN HOUSE Telephone: (209)955-1590 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080935 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Per new owner, he has a food safety certificate. Provide a copy to this department within 60 days from <br /> the date the permit is issued.All other employees must obtain food handler cards within 60 days of hire and maintain copies <br /> in file at the facility. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is some grease/soil buildup under and behind equipment, hard to reach areas. Clean by today. <br /> There are couple of tile loose on the floor by the noodle boiler. Repair withing a week. <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> air- walk in freezer--0.00°F air--prep table cooler--41.00°F <br /> air--walk in cooler--40.00°F <br /> NOTES <br /> The new owner must obtain a prior to operating the business. <br /> FA0002240 SR0080935 SC061 07/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />