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S ` ` ,411! J O 1a Q U I N Environmental Health Department <br /> If 0U ,N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: YUMMY SUSHI BURRITO, 1425 W MARCH LN, STOCKTON 95207 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Lack of probe thermometer. Provide by 1 week. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Saw a couple of wet towels on cutting boards.When they are not in use,they shall be kept in bucket with <br /> 100 ppm chlorine or 200 ppm quat. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Several hard to reach floors and walls in kitchen are not clean/greasy. Rest room floors are also not <br /> clean.All unsanitary surfaces shall be detailed cleaned by 2 weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jie Qiang Chen Expiration Date: November 10,2023 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door prep kitchen--38.00°F 1 door CA prep--kitchen--38.00°F <br /> 2 door prep kitchen--23.00°F 2 door Everest--kitchen--39.00°F <br /> rice--cooker--164.00°F 2 door coler--front--40.00°F <br /> NOTES <br /> No comment entered. <br /> FA0001523 PRO160041 SCO01 12/16/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />