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SAN J O A Q U I -nvironmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: EL JARDIN RESTAURANT, 1119 S MAIN ST, MANTECA 95337 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe some broken floor tiles at the washing area. Replace tiles in 2 weeks. <br /> Floor, underneath the cooking equipments, underneath the dish washer, underneath the 3 comp sink, prep sink and mop <br /> sink, has water spill,food debris and build up at the hard to reach corners. Clean today and regularly after. <br /> Ceiling vent at the washing area, has dirt build up. Clean today and as needed. <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: Lisa Garcia Expiration Date:April 19,2021 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Guacamole--Cold hold--44.00°F Diced tomatoes--Cold hold--38.00°F <br /> Salsa--Cold hold--47.00°F Shredded cheese--Cold hold--44.00°F <br /> 3 D cooler--Bar--41.00°F Cooked chicken--Hot hold--158.00°F <br /> 3 D True cooler--Back--35.00°F Prep sink--139.00°F <br /> 4 drawers cooler/raw meat--Cook line--41.00°F Fried beans--Hot hold -150.00°F <br /> 3 D reach in cooler/under prep table--cook line--41.00°F Cooked pork--Hot hold -153.00°F <br /> Cooked rice--Hot hold--148.00°F Walk in cooler--48.00°F <br /> Mop sink--140.00°F Back hand sink--120.00°F <br /> Hand sink--Bar--130.00°F 3 comp sink--Bar--136.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 200 ppm. <br /> All hot food on the hot hold is at 135F and above. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0006638 PR0505226 SCO01 12/04/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />