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Time In: 1131 am <br /> Time Out: 12:40 pm <br /> San Joaquin County <br /> z� Environmental Health Department <br /> WJ.:< <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sFgov.org/ehd <br /> 4�jFo•�ia <br /> Food Program Official Inspection Report <br /> Name of Facility: KOMACHI SUSHI Date: 01/26/2016 <br /> Address: 307 SLOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: ZHAO, FENG MIN Telephone: (209) 334-3131 <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: Paper towels are provided at Men's restroom on counter. Provide paper towels in single use dispenser. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer detected in sanitizer bucket. Provide sanitizer at a minimum of 200ppm(quat) or 100ppm <br /> (chlorine). <br /> Ok, corrected sanitizer now at 300ppm (quat). <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Hee S Chong Expiration Date: November 20,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 132°F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> sushi case (R)--40.00°F refrigerator-- reach-in(R)--41.00°F <br /> refrigerator--2 door under prep/kitchen--41.00°F sushi case(L) -39.00°F <br /> refrigerator -reach-in sushi (L) -34.00°F hand/mopsink - 132.00° F <br /> walk-in--41.00°F refrigerator--display--41.00° F <br /> refrigerator--reach-in (middle) -41.00°F <br /> NOTES <br /> Observed oyster tags. <br /> Observed written advisory. <br /> FA0017603 PR0526005 SCO01 01/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />