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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: PRESTIGE SENIOR LIVING AT MANTECA, 1130 EMPIRE AVE, MANTECA 95336 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Some of the racks/shelves in the walk in cooler are rusty and moldy. Clean and/or replace racks/shelves <br /> within 2 weeks. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls at the dishwasher and under the pre-wash sink are dirty. Clean within 2 weeks. <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: Mark Grabowski Expiration Date:September 23,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 155°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--40.00°F 1 dr True--back kitchen--38.00°F <br /> 1 dr True--by front door of kitchen--54.00°F--rechecked 2 comp sink--back kitchen--150.00°F <br /> temperature 30 minutes later-41 F <br /> clam chowder--steam table--165.00°F white sauce -steam table--140.00°F <br /> 2 dr True prep cooler--39.00°F <br /> NOTES <br /> A re-inspection will occur in or after 2 weeks. <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: Jessica Pryor, executive director <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0019191 PR0528477 SCO01 03/29/2019 <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 />