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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KIMONO SUSHI, 2433 NAGLEE RD, TRACY 95304 <br /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Shellfish tags are not being retained on site for 90 days. Correct today. Maintain all shellfish tags on site <br /> for a minimum of 90 days. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:A Consumer Advisory notice is not posted. Post provided Consumer Advisory within customer view <br /> today. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer. (114012, 114093) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed frozen food (eel and pork)thawing either in standing water or at room temperature.All food <br /> shall be thawed using one the following four methods: placing under cool running water, placing in the refrigerator, placing in <br /> the microwave, or during the cooking process. 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The cooking equipment has grease and food build-up. Degrease, clean and sanitize by 2 weeks. <br /> The deflector plate on the interior of the ice machine has build-up. Clean and sanitize by 2 weeks. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloth buckets have no sanitizer. Maintain sanitizer level at 100 ppm Cl or 200 ppm Quat in the <br /> wiping cloth buckets in between uses for wiping cloths. Corrected on site. <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 /> FA0014809 PR0521809 SCO01 04/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />