Laserfiche WebLink
S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSHI HOUSE BUFFET PARTNERSHIP, 7916 WEST LN, STOCKTON 95210 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Knifes stored between the table and wall. Remove these knifes and stored them in a cleanable location <br /> or container. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Food debris/spillage observed on the following locations, clean these areas in a week and maintain <br /> facility clean and free of litter and rubbish. <br /> • On the floor under the exhaust hood. <br /> • On the floor inside the walk-in cooler. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 U, 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Hai Li Expiration Date:September 19,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep Sink--Kitchen--120.00°F 3-Door Ascend--Kitchen--40.00°F <br /> 2-Door Pepsi--Kitchen--41.00°F Walk-In--Kitchen--40.00°F <br /> Prep Sink#2--Kitchen--120.00°F 2-Door Everest--Sushi Bar Area--40.00°F <br /> Hand Sink#2--Kitchen--100.00°F 2-Door Ascend--Sushi Bar--40.00°F <br /> Mop Sink--Kitchen--120.00°F 1-Door True--Outside Kitchen--40.00°F <br /> Hand Sink--Waiter's Station--100.00°F 2-Door Pepsi--Waiter's Station--40.00°F <br /> Hand Sink#1 --Kitchen--100.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> Dish washier was setup with 100 PPM chlorine. <br /> Inspection report was discussed with Zi Yu Yan, cashier. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to facility. <br /> FA0002696 PRO160842 SCO01 07/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />