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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TOGOS EATERY, 1115 S MAIN ST, MANTECA 95336 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: I observe food boxes stored on the walk in cooler floor. Store boxes 6 inches off the floor today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe a rack with rust, placed on top of the prep sink to be used in food preparation process. <br /> Remove rack today and use the prep sink and prep table for food preparation at all times. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler light is not adequate. Provide adequate light in 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Simranjit Dhanju Expiration Date: March 17,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 114°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Soup--Steam table/front--159.00°F Walk in cooler--41.00°F <br /> Hand sink--Rest room--106.00°F Mop sink--113.00°F <br /> 1 D Atosa reach in cooler/under prep table--Front/Left side-- 2 CO2 tanks--40.000 L--20lbs each. <br /> 40.00°F <br /> 1 D Atosa reach in cooler/under prep table--Front/right side-- Prep sink--113.00°F <br /> 41.00°F <br /> Back hand sink--114.00°F <br /> NOTES <br /> QUAT and test strips are available. <br /> Facility is using 4 hours time control for sliced tomatoes, lettuce and onion at the front prep line. stickers are posted to all <br /> containers. <br /> FA0004134 PRO163440 SCO01 02/18/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />