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Environmental Health Department <br />Facility Name and Address: RAW JAPANESE BISTRO & SUSHI BAR, 10742 TRINITY PKWY, STOCKTON 95219 <br />Food Program Official Inspection Report <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The cooling fan covers inside the walk-in cooler had dust accumulation and water droplets were coming <br />out of fans. Clean and maintain fan covers clean to protect stored food items from contamination from fallen debris. Correct <br />today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed buildup accumulating on the ice machine's deflector panel. Clean and sanitize this area and <br />maintain regularly to protect ice from contamination. Correct today. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the sushi bar prep table. Used wiping cloths may contain unhealthy levels of <br />bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br />today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 <br />- 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br />contact, and storage areas. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 /> 50 120 <br /> 100 <br />Provide <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 door true reach in -- sushi bar -- 41.00º F Hand wash -- Front counter -- 105.00º F <br />Sushi case (L) -- 36.00º F 3 comp -- Bar -- 120.00º F <br />2 Door reach in -- sushi bar -- 48.00º F prep sink -- 120.00º F <br />3 door reach in -- Bar -- 42.00º F Hand wash -- Sushi bar -- 100.00º F <br />walk in -- 45.00º F Hand wash -- Bar -- 100.00º F <br />mop sink -- 120.00º F Hand wash -- Restroom -- 120.00º F <br />Atosa 3 door reach in -- 45.00º F Sushi case (R) -- 41.00º F <br />3 comp -- 120.00º F Hand wash -- next to mop sink -- 105.00º F <br />2 door reach in -- next to fryer -- 45.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 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