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SAN JOAQUIN <br /> Environmental Health Department <br />OUNIY <br />Food Program Official Inspection Report <br />Facility Name and Address: KIMONO SUSHI, 2433 NAGLEE RD, TRACY 95304 <br />#41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The kitchen hand sink lacks cold water. Provide cold water at this hand sink today. <br />Corrected on site: cold water valve was shut off. <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: Xin "Tony" Guan <br /> <br />Expiration Date: May 23, 2027 <br /> <br />Warewash Chlorine (Co: 50 ppm Heat: ° F Water/Hot Water Ware Sink Temp 114° F <br />Quaternary Ammonia (QA): PPm <br />FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS <br />restroom hand sink-- 100.00° F <br />2 door Coke True -- 36.00° F <br />tuna -- 39.00° F <br />1 door reach in at hallway (air) -- 55.00° F <br />fish -- 41.00° F <br />3 comp sink-- 114.00° F <br />2 door True - left -- 32.00° F <br />sushi bar Hoshizaki - left -- 44.00° F <br />hard boiled egg -- 39.00° F <br />Hand Sink Temp 100 ° F <br />soup-- 188.00° F <br />sushi bar Hoshizaki - right-- 43.00° F <br />scallops -- 28.00° F <br />2 door reach in @ sushi bar -- 36.00° F <br />2 door M3 prep -- 44.00° F <br />tofu cubes at 1 door reach in at hallway -- 60.00° F -- discarded <br />1 comp prep sink-- 114.00° F <br />2 door True - right -- 28.00° F <br />rice -- 171.00° F <br />NOTES <br />wiping cloth bucket 200ppm Cl/test strips are available <br />sushi rice pH: 4.5 <br />Consumer Advisory posted at wall and on menus <br />MAJOR violations identified. A re-inspection will occur in 2 weeks (on or after 8-1-23) <br />No signature obtained <br />Report typed in the office 1:01p-1:22p <br />FA0014809 PR0521809 SC001 07/18/2023 <br />EHD 16-23 Rev. 09/16/2020 <br /> Page 3 of 4 <br /> Food Program OIR <br />1868 E. Hazelton Avenue 1 Stockton, California 952051 T 209 468-34201 F 209 464-0138 1 www.sjgov.org/EHD