- Demonstration of knowledge
- Details:
- Food Handler Cards (FHC) are absent for two employees staffed today. Keep copies of all FHC on file at the facility routinely. The Food Manager certification (FMC) has expired as of 2/18/2015. A current certification is required. Submit a current FMC to the EHD within 60 days and by 4/24/2015. Failure to provide a current FMC will require a re-inspection with a fee of $130.00. Email to lmedina@sjcehd.com
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Supplied and Accessible
- Details:
- The paper-towel dispenser at the Sushi Bar hand-wash station is not dispensing paper towels. Repair dispenser today. The paper-towel dispenser in the women's restroom is not dispensing paper towels. Repair dispenser today.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Potable Water Not Available
- Details:
- The 3-Compartment sink water temperature reached 109F only. Ensure that a minimum temperature of 120F can be reached at the 3-Compartment sink at all times during hours of operation. Correct routinely and ensure that the appropriate setting is maintained at the hot water heater.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- The soda machine in the kitchen is draining onto the floor presenting a slip and fall hazard. Ensure that the unit is drained into a floor sink. Correct by 3/10/2015.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Flooring under and behind equipment throughout the facility requires cleaning. Grease and food debris has accumulated under the grill, fryer and on the flooring at the sushi station. Maintain routinely and correct by 3/10/2015. Food is splattered on walls at the hand-wash station located at the sushi bar. Maintain routinely and correct by 3/10/2015.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- SB180 is not posted in the facility. Signage provided today. Post the sign in a location where it can be easily viewed by the public. The last inspection report is not available. Ensure that inspection reports are available upon request by the public and for the Environmental Health Department inspections.
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02/24/2015 | Routine |
- Lack of Valid Food Safety Certificate
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Use of Unapproved Thawing Methods
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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02/03/2014 | Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Improper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
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10/17/2012 | Routine |
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