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Environmental Health Department <br />Facility Name and Address: RAW JAPANESE BISTRO & SUSHI BAR, 10742 TRINITY PKWY, STOCKTON 95219 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed napkins lining cut tomato and cut lemon containers. <br />Remove napkins. <br />Provide non absorbent food grade material <br />Debris observed on top of the dishwasher. <br />Clean <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: Most recent inspection report is lacking. <br />Maintain. <br />CALCODE DESCRIPTION: Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br />hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and <br />utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br />such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br />post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). Proper posting of <br />nutritional information at facilities with 20 or more chains in California (114094). <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 /> 50 120 <br /> 101 <br />Phuong Nguyen May 16, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 comp -- 120.00º F Prep sink -- 141.00º F <br />Hand sink -- Bar -- 101.00º F Hand sink -- near sushi bar and kitchen entrance -- 101.00º F <br />Hand sink -- behind POS -- 135.00º F Walk-in -- 41.00º F <br />3 comp -- Bar -- 139.00º F 3 door reach in -- Bar -- 41.00º F <br />hand sink -- Women's restroom -- 126.00º F 2 door reach in -- sushi bar -- 41.00º F <br />3 door reach in -- under prep -- 36.00º F hand sink -- Men's restroom -- 102.00º F <br />2 door reach in -- under prep next to deep fryer -- 41.00º F Hand sink -- next to 3 comp -- 106.00º F <br />Mop sink -- 125.00º F Sushi case (L) -- 39.00º F <br />Sushi case (R) -- 41.00º F Reach in -- sushi bar -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 2 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0017966 PR0526548 SC001 03/17/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com