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S A K J OA Q U I N Environmental Health Department COUNTY Greotness grows here. Time In: 12-20 pm Time Out: 1:45 om Food Program Official Inspection Report Name of Facility: SUSHI VILLA BUFFET LLC Date: 09/15/2022 Address: 7916 WEST LN, STOCKTON 95210 Owner/Operator: LI,ZHIZHEN Telephone: Program Element: 1626-RESTAURANT/BAR 101 +SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The 2 dr Pepsi display in the kitchen was 68 F,the shrimp and sushi inside were 70 F and 68 F. Per manager the noodles and fried chicken were just placed inside within 30 mins to 1 hours and they were 54 F and 129 F respectively. Relocate the noodles and fried chicken to a different unit that is 41 F or below and discard other PHFs inside this unit. Do not store any perishables inside until it provides 41 F or below. The 2 dr Pepsi display at the server station was 54 F,the cut cantalope inside was 58 F. Per manager they had just cut and placed the cantalope there within 30 minutes. Relocate cantalope to a unit that provides 41 F or below and do not store any PHFs inside this unit until it provides 41 F or below. The meat bun at the buffet table was 124 F during the inspection. Per manager the items are usually gone within 1 hour, no records were kept. Maintain 135 F or above when hot holding or keep records/documentation if time will be used as the public health control and do not exceed 4 hour max hold time. The watermelon and cream puff at the buffet table were 55 F and 54 F respectively. Per manager the items are usually gone within 1 hour, no records were kept.The ice under the trays was melted. Maintain ice level and keep food items at 41 F or below when cold holding or keep records/documentation if time will be used as the public health control and do not exceed 4 hour max hold time. Observed tray of tempura shrimp on sushi bar counter,the shrimp was 70 F. Per manager it is usually used up within 30 minutes. Maintain potentially hazardous food items at 135 F or above for hot holding or at 41 F or below for cold holding when not actively prepping. If time will be used as the public health control then maintain records/documentation, do not exceed 4 hour max hold time, and discard remaining food items after 4 hours. The walk-in was 43 F and 2 dr Atosa reach-in w/prep top at the kitchen was 47 F. Provide 41 F or below today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) FA0002696 PRO160842 SCO01 09/15/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 6 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD