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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: LA SUPER ALTENA, 223 E YOSEMITE AVE, MANTECA 95336 OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expired Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 136°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 D Hoshzaki reach in cooler--Food prep area--39.00°F Pork display cooler--Meat Dep--41.00°F Open case cooler/Salsa and dessert--41.00°F Walk in cooler/beverage--46.00°F 3 comp sink--Meat Dep/back--94.00°F Walk in cooler--Meat Dep--41.00°F Open case cooler/ Eggs and milk--40.00°F Open ase cooler/cheese--38.00°F 2 comp sink--Bakery--145.00°F Fish and sea food display cooler--Meat Dep--41.00°F Open case cooler/produce--44.00°F Mop sink--Back--136.00°F 1 D Display cooler/flan--Food prep area--41.00°F 1 comp sink--Meat Dep--94.00°F Cake display cooler--At food prep area--43.00°F 1 D Hoshizaki cooler--Back storage area/warehouse--41.00°F Walk in cooler/produce--46.00°F Marinated Meat display cooler--Meat Dep--41.00°F 3 comp sink--Meat Dep--94.00°F NOTES Sanitizer buckets are set up with chlorine 200 ppm. All hot food items on the hot hold are at 135F or above. Major and repeated violations detected. re inspection is required in 2 weeks. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0019276 PR0528712 SCO01 12/30/2020 EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD