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Time In: 12:45 pm <br /> Time Out: 2:00 pm <br /> o�au�n. San Joaquin County <br /> a` Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ¢, �a Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> �lFdRN <br /> Food Program Official Inspection Report <br /> Name of Facility: TORA SUSHI Date: 11/15/2016 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: HOANG, BAO Telephone: (209) 951-0452 <br /> Program Element: 1624 - RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate expired and person no longer works on site. Provide a new one by 60 days. <br /> Emai certificatel to mflohrschutz@sjcehd.com to avoid a chargeable inspection. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Using a large bottle of soap at sushi hand wash station. Provide a small pump style bottle next to hand <br /> sink. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door prep cooler in kitchen and left hand sushi display are not cold enough. Both shall keep <br /> potentially hazardous foods at 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: Bag with panko is open. Store conrents in a sealed and labeled bin (repeat).Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0002508 PRO160423 SCO01 11/15/2016 <br /> EH 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />