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Environmental Health Department <br />Time In: <br />10:30 am <br /> 9:52 am <br />Time Out: <br />Program Element: 1612 - FOOD EST <500 SQ FT W/O SEATING <br />Telephone: Owner/Operator: LYNN, KYI <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1900 MCHENRY AVE, ESCALON 95320 <br />Date: 02/09/2022Name of Facility: KYI LYNN SUSHI <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is set up with QUAT 150ppm. Provide QUAT 200ppm or more today. Corrected on site. <br />QUAT now is at 200ppm. <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 /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Pipe, draining the 3 comp sink in the floor sink, is lacking air gap. Provide air gap 1 inch off the floor sink <br />in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 107 <br />Thwe Moo May 26, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 D Turbo Air reach in cooler/ under prep table -- Sushi area -- <br />40.00º F <br />Produce walk in cooler -- 41.00º F <br />Open case cooler/ Sushi -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025311 PR0544525 SC001 02/09/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD