Laserfiche WebLink
""`l: S A N X10 A Q U I N Environmental Health Department <br /> '-Z l� COUNTY — Time In: 1,00 pm <br /> Time Out: 1:36 om <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KYI LYNN SUSHI Date: 05/23/2019 <br /> Address: 1900 McHenry AVE , ESCALON 95320 <br /> Requestor: KYI LYNN, KYI LYNN SUSHI Telephone: (209)685-7195 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080643 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The ware washing sink is 2-compartment.After washing and rinsing,wash and sanitize 1 compartment <br /> to use as the sanitizing compartment. Use minimum 100ppm chlorine or 200ppm quat sanitizer. <br /> *Suggest replacing the 2-comp sink with a 3-comp sink* <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a,b,d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the hand sink took a few minutes to reach 100F. Hot water at 100F should be available <br /> faster. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer will be used. Obtain quat sanitizer test strips before starting operation. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kyi Lynn Expiration Date:February 08,2023 <br /> Warewash Chlorine(CI): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM—LOCATION--TEMP°F—COMMENTS <br /> walk in—produce--37.00°F Turbo Air prep—41.00°F <br /> NOTES <br /> Adding sushi counter at the meat department inside of Mar-Val. <br /> FA0012678 SR0080643 SCO61 05/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br /> S_ <br />