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SAN JOAQUIN <br /> Environmental Health Department <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: 7 ELEVEN#19976C-2369, 1399 N MAIN ST, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jurprit Singh Expiration Date:October 30,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 127°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--101.00°F Pepperoni pizza/warmer--143.00°F <br /> Taquitoes/roller--156.00°F Front hand sink--111.00°F <br /> M3 1 D cooler/pizza--41.00°F Buffalo wings/warmer--143.00°F <br /> Walk in cooler/Dairy--41.00°F M3 1 D cooler/Condiments--28.00°F <br /> Mop sink--123.00°F sandwiches salad and sushi open case cooler--45.00°F <br /> Hot dog/roller--164.00°F Cheesy meat ball/warmer--136.00°F <br /> NOTES <br /> All potentially hazardous food on the warmer are within the 4 hours time control used by facility. <br /> QUAT and test strips are available. <br /> 3 comp sink is used as hand sink as well. <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: Rocky Rattu, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0005600 PRO161277 SCO01 07/23/2020 <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 />