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Environmental Health Department <br />Time In: <br /> 1:20 pm <br />12:34 pm <br />Time Out: <br />Program Element: 1612 - FOOD EST <500 SQ FT W/O SEATING <br />Telephone: Owner/Operator: LI, YONGJING <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 5110 MONTAUBAN AVE, STOCKTON 95210 <br />Date: 03/23/2023Name of Facility: FUJISAN <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />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; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #28 Washing Fruits and Vegetables Before Use <br />OBSERVATIONS: Per manager the vegetables used in the sushi are being washed at the seafood 3 comp sink. <br />Discontinue this practice and wash vegetables at the 2 comp prep sink in the seafood department to prevent contamination, <br />clean and sanitize sink before and after food prep. Correct today. <br />CALCODE DESCRIPTION: Raw, whole produce shall be washed prior to preparation. (113992) <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 /> 200 <br /> 111 <br /> 100 <br />Guang Xin Huang December 09, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- seafood department -- 100.00º F sushi/seafood open display -- market -- 38.00º F <br />2 comp sink -- seafood department -- 111.00º F 3 comp sink -- seafood department -- 111.00º F <br />seafood/deli walk-in -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Facility uses seafood department overnight for food prep/packaging and warewashing. <br />Food items and utensils are stored in designated areas inside seafood/deli walk-in behind seafood department and in seafood <br />walk-in freezer. <br />The water at the seafood 3 comp sink and 2 comp prep sink was 111 F. Check with Winco so that the sinks provide 120 F <br />minimum from faucet head. <br />Observed leaking from sides of faucet head at seafood 3 comp sink. Check with Winco for repair. <br />Discussed report with Guang Xin Huang. <br />No signature captured. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0024212 PR0542159 SC001 03/23/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD