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Environmental Health Department <br />Time In: <br /> 1:32 pm <br />12:51 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 609-3886 Owner/Operator: LE, HOANG D <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 10742 TRINITY PKWY, STOCKTON 95219 <br />Date: 08/24/2023Name of Facility: RAW JAPANESE BISTRO & SUSHI BAR <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The food manager and food handler certificates are lacking. Only 3 food handler certificates were <br />provided. One person is required to have a food manager certification. All other employees who handle food are required to <br />obtain the 3-year Food Handler Certification within 30 days from date of hire. Obtain certificates and provide copy of the food <br />manager certificate to fgarciaruiz@sjgov.org within 60 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand wash at kitchen entrance and sushi bar is partially obstructed by table and trash can. Maintain the <br />hand sink accessible at all times to ensure employees are washing their hands as needed. Correct today. <br />Paper towels are lacking at bar hand wash. Provide self dispensing paper towels at hand wash. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The temperature inside the walk in cooler was 45 F. The temperature inside the Atosa 3 door reach in <br />was 45 F. The temperature inside the 2 door reach in sushi bar was 48 F. The temperature inside 2 door reach in next to <br />fryer was 45 F. Adjust unit to maintain food items at 41 F or below. Frequently check temperatures on food items held in the <br />cooler to ensure temperatures are maintained at 41 F or below. Correct today. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017966 PR0526548 SC001 08/24/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD