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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: TOGOS EATERY, 1115 S MAIN ST, MANTECA 95336 <br /> #42 Disposal of Garbage and Refuse <br /> OBSERVATIONS:Big trash bin, placed under the 3 comp sink right drain board, has foul smell. Dispose garbage and <br /> refuse frequently. <br /> CAL CODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be <br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior <br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, <br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, at the front prep line, has food debris. Clean today and regularly. <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: sSimranjit Dhanju Expiration Date: March 17,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Sliced tomatoes--Lt stand/prep line--65.00°F 1 D True reach in cooler/under prep table--By the register-- <br /> 41.00°F <br /> Walk in cooler--41.00°F Sliced tomatoes--Rt stand/prep line--73.00°F <br /> Prep sink--132.00°F Pastrami--Hot hold--145.00°F <br /> Meat ball--Steam table--138.00°F 1 D True reach in cooler/under prep table--At the prep line <br /> 46.00°F <br /> Mop sink--128.00°F Hand sink--Back--123.00°F <br /> Hand sink--Rest room--105.00°F Broccoli Cheddar soup--Steam table--122.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> Re inspection is required in 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: Sim Singh, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0004134 PRO163440 SCO01 03/10/2020 <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 />