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Environmental Health Department <br />Facility Name and Address: SUSHI HUB, 4555 N PERSHING AVE, STOCKTON 95207 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The cold water handle for the prep sink was not secured and the three compartment sink faucet was <br />observed loose. Repair both sinks so that they are in good working order within one week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The kitchen vents and surrounding areas were observed with heavy dust accumulation. Maintain vents <br />and surrounding areas clean to protect stored food items from contamination from fallen debris. Correct today. <br />Black build-up was observed on the wall above the three compartment sink. Clean wall within three days. Maintain clean. <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 />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 /> 50 127 <br /> 104 <br />Vy Quach April 16, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Miso -- Warmer -- 161.00º F Hand sink -- Restroom -- 101.00º F <br />One door True prep cooler -- 41.00º F Rice -- Steamer -- 153.00º F <br />Mini cooler -- Right side-under sushi bar -- 41.00º F Sushi display cooler -- Left side -- 41.00º F <br />Rice -- Steamer-kitchen -- 147.00º F Mop sink -- 120.00º F <br />Hand sink -- Sushi bar -- 116.00º F Hand sink -- Kitchen -- 147.00º F <br />Carbon dioxide -- 60.00º L Rice -- Back steamer -- 187.00º F <br />Prep sink -- 120.00º F Mini cooler -- Left side-under sushi bar -- 41.00º F <br />Two door True display cooler -- 37.00º F Sushi display cooler -- Right side -- 31.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002508 PR0160423 SC001 02/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD