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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greol ness grows he,, . Time In: 1121 am <br /> Time Out: 12:19 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MIKASA ASIAN BISTRO&SUSHI BAR Date: 08/26/2022 <br /> Address: 2610 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: MIKASA ASIAN BISTRO&SUSHI BAR Telephone: (209)830-8288 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Safety Certificate for this facility is expired. One person shall obtain the 5 year Food Safety <br /> Certificate(also called the Food Manager)within 60 days. once obtained, provide a copy to Kadeanne Linhares by e-mail or <br /> text(klinhares@sjgov.org/209-616-3025). <br /> Repeat violation. <br /> Some employee's Food Handler Cards are expired. Have employees renew the Food Handler Card within 30 days. Maintain <br /> copies on site and accessible. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The back of the house hand sink(by food prep area/office)lacks paper towels and soap. Refill the <br /> dispensers today. <br /> The soap dispenser at the bar hand sink does not dispense the soap. Repair/replace the dispenser. Provide pump style <br /> soap today. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The right Hoshizaki sushi case is 47F(fish at this unit is 45F)and the 4 door keg/bottle cooler at the bar <br /> is 49F. Reduce the temperature of these units to 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> FA0021710 PR0537684 SCO01 08/26/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />