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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-55 pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: KIMONO SUSHI Date: 01/08/2020 <br /> Address: 2433 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: GUAN,XIN Telephone: <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towels at the sushi prep area are not in a dispenser. Maintain paper towels in a dispenser. <br /> Correct today. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door M3 Turbo Air prep is 47F, squid at this unit is 47F and the 1 door Avantco reach-in in 45F. <br /> Maintain refrigeration and cold food at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meat thawing improperly(at room temperature at the 3-comp sink drainboard and in the <br /> original box). Meat shall be thawed in one of the following four ways: under cool running water, in the microwave, in the <br /> refrigerator, 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed chicken being prepped at the 3-comp sink. Meat shall be thawed and prepped at the food prep <br /> sink. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0014809 PR0521809 SCO01 01/08/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />