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S 1 J OI H� Q' JI N Environmental Health Department <br /> Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHUBBY'S DINER, 265 W LOUISE , MANTECA 95336 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Provide a cleanable container for the ice scoop. Correct today. <br /> *Corrected on site* <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall above the mop sink is dusty and dirty. Clean within 1 week. <br /> The floor next to the deep fryer as oil spill accumulation. Clean within 2 days. <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: Fatima Arroyo Expiration Date: November 25,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 dr Hisense--58.00°F--lowered setting and rechecked at 48F prep sink--120.00°F <br /> 2 dr True prep--dishwasher side--30.00°F mop--120.00°F <br /> 2 dr True counter--41.00°F walk in--39.00°F <br /> 2 dr True left cook line--40.00°F 2 dr True--right cook line--39.00°F <br /> NOTES <br /> Wiping cloth bucket at 100ppm chlorine. <br /> Use time as a temperature control for the creamer cups unless the company can provide documentation that they are ok to be <br /> out of refrigeration for longer than 4 hours without being discarded. <br /> Re-inspection in 2 weeks. Provide proof of corrections to ssangalang@sjcehd.com to avoid billable reinspection. <br /> FA0012187 PRO515493 SCO01 07/27/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />