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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSHI VILLA BUFFET LLC, 7916 WEST LN, STOCKTON 95210 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed spillage under ice machine. Clean today and repair any leaking. <br /> Observed debris build up on floor under equipment in kitchen and in walk-in cooler uncle shelves. Deep clean within 1 week <br /> and maintain clean. <br /> Observed foam water around wall and floor near soda syrup hoses and ice machine. Observed steel wool around loose <br /> coving under left prep sink. Replace/repair within cleanable material. Correct within 1 month. <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 /> #51 Permit Suspension <br /> OBSERVATIONS:Facility closed for Rodents, Insects or Animals Inside Facility. Call for re-inspection prior to re-opening. <br /> CALCODE DESCRIPTION:If an imminent health hazard is found,an enforcement officer may temporarily suspend the permit and order <br /> the food facility immediately closed. (114409, 114405) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Hoi Su Expiration Date:August 19,2027 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 141 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> temprua shrimp--sushi bar counter--70.00°F shrimp(cold hold)--2 dr Pepsi display kitchen--70.00°F <br /> 1 dr True--hallway to restroom--38.00°F mongolian beef(hot hold)--buffet table--155.00°F <br /> hand sink--near soda machine--100.00°F hand sink--kitchen--100.00°F <br /> 2 dr Pepsi display--server station--54.00°F 2 dr Everest reach-in--near soda machine--34.00°F <br /> meat bun(hot hold)--buffet table--124.00°F hand sink--server station near ice machine--100.00°F <br /> 2 dr Ascend reach-in w/prep top--sushi bar--38.00°F egg drop soup(hot hold)--buffet table--151.00°F <br /> cream puff(cold hold)--buffet talbe ice bath--54.00°F hand sinks--men's&women's restrooms--100.00°F <br /> right prep sink--127.00°F Everest display--sushi bar--41.00°F <br /> watermelon(cold hold)--buffet table ice bath--55.00°F sushi(cold hold)--2 dr Pepsi display kitchen--68.00°F <br /> 2 dr Atosa reach-in w/prep top--kitchen--47.00°F 2 dr Pepsi display--kitchen--66.00°F <br /> walk-in--43.00°F left prep sink--141.00°F <br /> seaweed salad(cold hold)--buffet table ice bath--40.00°F CO2 cylinders--near soda syrup--150.000 L--3x50 lbs <br /> rice(hot hold)--rice cooker--193.00°F <br /> NOTES <br /> FA0002696 PRO160842 SCO01 09/15/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 5 of 6 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 />