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SAN JOAQUIN Environmental Health Department <br /> C0JNTY- <br /> rSc, n Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: SUSHI VILLA BUFFET, 7916 WEST LN , STOCKTON 95210 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed 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: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink- near ice machine--100.00°F mop sink 120.00°F <br /> hand sink- near soda machine--100.00°F hand sink- women's restroom- 100.00°F <br /> 2 dr Pepsi display--server station--41.00°F 1 dr True hallway to restroom 25.00°F <br /> walk-in--41.00°F hand sink--sushi bar--100.00°F <br /> 1 comp sink(R)--120.00°F hand sink--men's restroom--100.00°F <br /> 1 comp sink(L)--120.00°F hand sink--kitchen--100.00°F <br /> 2 comp sink--126.00°F CO2 cylinder--near mop sink--50.000 L <br /> NOTES <br /> Change of ownership Inspection. <br /> A Kelvinator Commercial chest freezer will be replaced and the second one will be kept. Provide unit that is NSF or equivalent <br /> certified for sanitation. <br /> Provide space below remaining Kelvinator Commercial chest freezer to allow cleaning under unit. <br /> The buffet tables and following units were turned off during the inspection: 2 dr everest reach-in and 2 dr ascend reach-in at <br /> sushi bar, 2 dr Atosa reach-in w/prep top and 2 dr Pepsi in kitchen. <br /> Provide 41 F or below at all refrigeration units for cold holding and accurate thermometers. <br /> Keep food items at buffet tables at 135 F or above when hot holding. <br /> Discussed report with Loui Su. <br /> No signature captured. <br /> Call 209-616-3035 for re-inspection. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0002696 SR0085411 SC061 06/21/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program Service Request Inspection Report <br />