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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MANGY MOOSE CAFE, 506 E YOSEMITE AVE, MANTECA 95336 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most recent inspection report is not available. Maintain a copy of the most recent health inspection <br /> report on site and accessible for review by customer(if asked)and inspector. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sandra Quiroz Expiration Date: December 16,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 122°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced cheese--chef drawer--49.00°F sausage--chef drawer--44.00°F <br /> chorizo--chef drawer--45.00°F tomatoes-sliced- chef drawer--46.00°F <br /> tomatoes-diced prep--47.00°F eggs--74.00°F--'2 cases of eggs in closet.Per owner <br /> "delivered at 8am."Eggs were cracked and put in ice bath to cool <br /> rapidly,then placed in 2 door True. <br /> linguica--prep -48.00°F eggs--cooked--169.00°F <br /> burger--cooked--168.00°F restroom sink hot water--100.00°F <br /> 2 door True--47.00°F sausage--cooked--194.00°F <br /> gravy--hot hold--160.00°F <br /> NOTES <br /> wiping cloth bucket 100 ppm Cl <br /> There is no separate hand wash sink, separate prep sink, or separate mop sink in this facility. The 3-comp sink is used as the <br /> hand wash sink and prep sink. Per owner,this is the way it has always been. <br /> Be sure to wash and sanitize the 3-comp sink in between ware washing and food prep. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Oscar Quiroz, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0001280 PRO161418 SCO01 05/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />