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�...Q .. C San Joaquin County <br /> 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 /> 4�IFO';Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DER WIENERSCHNITZEL, 1200 W YOSEMITE AVE, MANTECA 95337 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most recent health inspection report is not available. Maintain a copy of the most recent health <br /> inspection report on site at all times. Maintain printed report accessible to all employees in the event of a customer <br /> requesting to see it. Correct today. <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: Crystal Rayan Expiration Date:June 17,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mini corn dogs--hot hold--138.00°F 2 door True prep--41.00°F <br /> walk-in cooler--39.00°F 1 door True reach-in--39.00°F <br /> corn dogs -hot hold--161.00°F chili--hot hold--202.00°F <br /> pepperoni--34.00°F hot dog--on flat top--164.00°F <br /> burger patty--cooked temp--191.00°F sausage patty--37.00°F <br /> shake mix--39.00°F 1 door Continental prep--31.00°F <br /> NOTES <br /> wiping cloth buckets 300 ppm Quat <br /> Quat and quat strips are available <br /> There are currently three-50 pound cylinders and two-20 pound cylinders of CO2 in the facility(totaling 190 pounds). <br /> A business that has 137 pounds(1,200 cubic feet)or more of CO2 stored at their facility is required to notify the SJCEHD for <br /> the Hazardous Material Business Plan (HMBP)-CO2 is an asphyxiant and is considered a hazardous material.Visit the <br /> California Environmental Reporting System (CERS)website at http://cers.calepa.ca.gov and enter the required information. <br /> Report by 30 days. <br /> OPTION: remove excess CO2 tanks and maintain amount below 137 pounds(for example...maintain 2-50 pound cylinders <br /> and 1 -20 pound cylinder on site). Full cylinders and empty cylinders are included in the total amount. <br /> FA0000852 PRO161443 SCO01 12/06/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />