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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: CHUBBY'S DINER, 265 W LOUISE , MANTECA 95336 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood is dripping grease. Clean the hood by 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, 114177, 114180, 114182) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor behind the cooking equipment in the kitchen and the floor in the walk-in cooler need to be <br /> cleaned. Clean by 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: Fatima Arroyo Expiration Date: November 25,2019 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 148°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> liquid egg--41.00°F mashed potatoes--hot hold--177.00°F <br /> corn beef hash--on top of prep unit--66.00°F "discarded 2 door prep--47.00°F--' <br /> sliced cheese--top of prep unit--57.00°F--*returned to ham slices--walk-in cooler--40.00°F <br /> refrigeration <br /> 1 door Pepsi Hisense--44.00°F shredded cheese--prep--39.00°F <br /> Challenge creamer cups--tables 69.00°F creamers--69.00°F <br /> chicken fried steak--cooked-out of oil--201.00°F 1 door Pepsi HiSense re-check--44.00°F <br /> 1 door salad prep--41.00°F gravy--135.00°F <br /> 2 door prep re-check--38.00°F tomato wedges--41.00°F <br /> walk-in cooler--45.00°F--* mop sink--157.00°F <br /> ham--38.00°F walk-in cooler re-check--38.00°F <br /> chili beans--hot hold--170.00°F steak--walk-in cooler--39.00°F <br /> NOTES <br /> FA0012187 PR0515493 SCO01 01/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />