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SAN <br /> J h A Q U I `N, =nvironmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RAW JAPANESE BISTRO&SUSHI BAR, 10742 TRINITY PKWY, STOCKTON 95219 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed food stored on the floor of the walk-in freezer. <br /> Store food a minimum of 6"off of the floor. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed rice pots stored in the mop sink. <br /> Store in a different location. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on wall near dishwasher,flooring under prep sink, and flooring near water heater.. <br /> Clean. <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: Manuel Rocha Expiration Date: May 10,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp--121.00°F prep--127.00°F <br /> 1 door reach-in--under prep sushi bar--41.00°F 3 comp--140.00°F <br /> 2d reach-in--under prep--41.00°F 3 door reach-in--behind behind bar--41.00°F <br /> sushi case(L)--34.00°F hand sink(L)--sushi bar--100.00°F <br /> Men's restroom--100.00°F Women's restroom--126.00°F <br /> mop sink--121.00°F 3 door reach-in--under prep across from cooking equipment-- <br /> 41.00°F <br /> mackeral--off of griddle--163.00°F 2 door reach-in--under prep sushi bar--41.00°F <br /> walk-in--41.00°F hand sink--kitchen--106.00°F <br /> hand sink(sushi bar)--118.00°F sushi(R)--37.00°F <br /> FA0017966 PR0526548 SCO01 05/26/2021 <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 />