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A N `J OAQ U I N Environmental Health Department <br /> CC)U N T Y <br /> Time In: 11:20 am <br /> t,q Facet` . Grearness grows here, <br /> Time Out: 12:07 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: AMICI SUSHI Date: 08/09/2023 <br /> Address: 269 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: LATHROP AMICI SUSHI LLC Telephone: (209)858-4400 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00056043 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00056043 states: COMPLAINANT STATES HE AND HIS FRIEND BOUGHT AND ATE THE CHEF SPECIAL DYNAMITE <br /> AND LATHROP SUSHI ROLLS AROUND 7 PM ON 08/06/2023. COMPLAINANT STATES ONE HE BEGAN FEELING <br /> SYMPTOMS ROUGHLY 6 HOURS AFTER EATING WHILE HIS FRIEND BEGAN FEELING SYMPTOMS ROUGHLY <br /> 19/20 HOURS AFTER EATING. COMPLAINANT STATES SYMPTOMS INCLUDE VOMITING, DIARRHEA, FATIGUE, <br /> AND INABILITY TO HOLD FOOD DOWN. COMPLAINANT STATES NEITHER ONE HAS SEEN A DOCTOR. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The two 4-door sushi cases are 43F at the end of the inspection (temperature was re-checked from <br /> arrival temps taken 47-48F).The 2 door True at the sushi bar is 44F. Maintain refrigeration and potentially hazardous food <br /> at 41 F or below. Correct today. <br /> Per owner,the sushi cases are emptied every night for cleaning.The food is moved to an alternate refrigerator and then the <br /> sushi cases are turned off overnight. Sushi cases are turned back on at owner/employee arrival for food prep at 11 am and <br /> re-stocked. <br /> Wait for the sushi bar counter refrigeration to get to 41 F prior to placing potentially hazardous food in them. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0020853 C00056043 SCO04 08/09/2023 <br /> EHD 16-23 Rev.04/07/22 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />