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Environmental Health Department <br />Facility Name and Address: DOMINOS #7940, 1205 S MAIN ST, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: I observe empty boxes stored on the floor at the mop sink. Remove unnecessary items from the back of <br />the house today. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, at the walk in cooler and at the back washing area, is dirty. Clean floor surfaces today and as <br />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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 121 <br /> 100 <br />Required <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Salami -- Cold hold/ prep line -- 41.00º F Prep sink -- 121.00º F <br />Sausage -- Cold hold/ prep line -- 38.00º F Pine apple -- Cold hold/ prep line -- 39.00º F <br />Lt 2 D Delfield reach in cooler/ under prep table -- Pizza prep line - <br />- 41.00º F <br />Sliced cheese -- Cold hold/ prep line -- 39.00º F <br />Rt 2 D Delfield reach in cooler/ under prep table -- Pizza prep line <br />-- 33.00º F <br />Roast beef -- Cold hold/ prep line -- 39.00º F <br />Display warmer/ pizza -- 165.00º F Walk in cooler -- 38.00º F <br />Nuggets -- Cold hold/ prep line -- 41.00º F Mop sink -- 121.00º F <br />Front hand sink -- By register -- 100.00º F Hand sink -- Pizza prep area -- 100.00º F <br />Shredded cheese -- Cold hold/ prep line -- 41.00º F Tomatoes -- Cold hold/ prep line -- 38.00º F <br />1 D display cooler/ coca cola -- 41.00º F Ham -- Cold hold/ prep line -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />As per person in charge, pizza on the hot hold is kept 45 minutes only ( within the 4 hours time control). <br />Facility is using spray bottle with QUAT solution of 300 ppm to sanitize surfaces. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006792 PR0505470 SC001 08/24/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD