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Environmental Health Department <br />Facility Name and Address: SUSHI VILLA BUFFET LLC, 7916 WEST LN, STOCKTON 95210 <br />Food Program Official Inspection Report <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 unde 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 />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 /> 50 141 <br /> 100 <br />Hoi Su August 19, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />temprua shrimp -- sushi bar counter -- 70.00º F shrimp (cold hold) -- 2 dr Pepsi display kitchen -- 70.00º F <br />1 dr True -- hallway to restroom -- 38.00º F mongolian beef (hot hold) -- buffet table -- 155.00º F <br />hand sink -- near soda machine -- 100.00º F hand sink -- kitchen -- 100.00º F <br />2 dr Pepsi display -- server station -- 54.00º F 2 dr Everest reach-in -- near soda machine -- 34.00º F <br />meat bun (hot hold) -- buffet table -- 124.00º F hand sink -- server station near ice machine -- 100.00º F <br />2 dr Ascend reach-in w/prep top -- sushi bar -- 38.00º F egg drop soup (hot hold) -- buffet table -- 151.00º F <br />cream puff (cold hold) -- buffet talbe ice bath -- 54.00º F hand sinks -- men's & women's restrooms -- 100.00º F <br />right prep sink -- 127.00º F Everest display -- sushi bar -- 41.00º F <br />watermelon (cold hold) -- buffet table ice bath -- 55.00º F sushi (cold hold) -- 2 dr Pepsi display kitchen -- 68.00º F <br />2 dr Atosa reach-in w/prep top -- kitchen -- 47.00º F 2 dr Pepsi display -- kitchen -- 66.00º F <br />walk-in -- 43.00º F left prep sink -- 141.00º F <br />seaweed salad (cold hold) -- buffet table ice bath -- 40.00º F CO2 cylinders -- near soda syrup -- 150.00º L -- 3x50 lbs <br />rice (hot hold) -- rice cooker -- 193.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 5 of 6EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002696 PR0160842 SC001 09/15/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD