Laserfiche WebLink
SAN JOAQUIN Environmental Health Department <br /> C010NTY- <br /> OGreotness grows herk;. Timeln: 11:10am <br /> Time Out: 11:50 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: RAW JAPANESE BISTRO&SUSHI BAR Date: 12/23/2021 <br /> Address: 10742 TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: Telephone: (209)954-9729 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00054532 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant and husband went to the facility on 12/12/21. Husband ate tuna roll and wife ate salmon roll. Both ate <br /> asparagus wrapped in beef.An hour and a half later both became ill with vomiting and diarrhea. Both ill at time of complaint. <br /> Neither went to the Dr. <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 Major <br /> OBSERVATIONS:Employee observed washing hands with the gloves on then changing gloves after. Remove gloves <br /> before washing hands then change them. <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(0) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:No sanitizer bucket is being used.Towels are being left on the sushi prep table. Use a sanitizer bucket <br /> with 100 ppm chlorine or 200 ppm quat to store towels. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 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 /> 1 door prep--41.00°F sushi case--41.00°F <br /> walk in--38.00°F <br /> FA0017966 C00054532 SCO04 12/23/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />