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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TOGOS EATERY, 1115 S MAIN ST, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the sandwich prep area has food and paper debris. Clean regularly during hours of <br /> operation. <br /> There was a dried up spill in the northwest corner floor of the walk in cooler. Clean today. <br /> *Corrected on site* <br /> The floor under the 3 comp sink is dirty and has some debris. Clean today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Simranjit Dhanju Expiration Date: May 17,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--side prep cooler--41.00°F tomatoes 46.00°F <br /> mortadella--1 dr True prep--41.00°F 1 dr IDW--41.00°F <br /> pastrami--steam--170.00°F provolone--1 dr True prep--45.00°F <br /> broccoli cheddar soup--steam--185.00°F salami--1 dr True prep--41.00°F <br /> american cheese--1 dr True prep--46.00°F mop--131.00°F <br /> 1 dr True prep cooler--46.00°F tomatoes--side prep cooler--35.00°F <br /> turkey--1 dr True prep--42.00°F side prep cooler--37.00°F <br /> meatballs--steam--185.00°F bacon--steam--112.00°F <br /> au jus--steam--128.00°F capicola--1 dr True prep--44.00°F <br /> prep sink--121.00°F hand sink--back--108.00°F <br /> NOTES <br /> Quat and test strips available. <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 /> i�'�/� <br /> Received by: Name and Title: Simranjit Dhanju, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0004134 PRO163440 SCO01 03/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />