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S ` ` , <br /> 1l�; If 4J O 11a Q U I N Environmental Health Department <br /> C 0 U "1A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MR PICKLES, 1456 HULSEY WAY, MANTECA 95336 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS: I observe dirty trays stored on the air dry drain board of the 3 comp sink. Remove dirty trays now to be <br /> washed and sanitized and clean the air dry drain board before placing any clean utensils on. I observe an employee <br /> removing the dirty trays and placing them in the washing compartment to be washed manually. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:3 wiping cloths are placed on the prep tables of the two front reach in cooler units. Store wiping cloths in <br /> sanitizing solution when not in use. Corrected on site. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the cooler units at the front prep line, has food debris. Clean floor 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: Minerva Saenz Expiration Date:August 13,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Tuna--Cold hold--41.00°F Hand sink--Rest room--100.00°F <br /> Walk in cooler--40.00°F Sliced tomatoes--Cold hold--41.00°F <br /> Prep sink--128.00°F Rt 3 D True reach in cooler/under prep table--Front prep line-- <br /> 41.00°F <br /> Sliced cheese--Cold hold--41.00°F Lt 3 D True reach in cooler/under prep table Front prep line-- <br /> 41.00°F <br /> 3 CO2 tanks--60.000 L Mop sink-- 121.00°F <br /> Front hand sink--120.00°F <br /> NOTES <br /> All food handler cards are valid and on site. <br /> All cold food items on both cold hold units, have temp at 41 F or below. <br /> FA0018968 PR0527993 SCO01 03/08/2021 <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 />