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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE LOCAL STEAKHOUSE AND LOUNGE, 1124 W YOSEMITE AVE, MANTECA 95337 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:2 D freezer, by the waitress station, has torn gaskets on both doors. Replace/repair gaskets in 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe, draining bar right side 1 comp dumping sink in the floor sink, is lacking air gap. Provide air gap 1 <br /> inch minimum of the floor sink in 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 132°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D display cooler--Bar--39.00°F Hand sink--Men rest room--101.00°F <br /> 3 D True cooler--By dry storage area--41.00°F 2 D Atosa reach in cooler/under pre table--By the washing area- <br /> -38.00°F <br /> Hand sink Waitress station--145.00°F Prep sink--159.00°F <br /> Hand sink Bar--135.00°F Hand sink--Women/men rest room--104.00°F <br /> Hand sink Women rest room--108.00°F Mop sink--120.00°F <br /> 2 D True reach in cooler/under prep table--Cooking area - 2 D cooler--Bar--33.00°F <br /> 40.00°F <br /> 1 comp dumping sink--Bar--135.00°F 3 CO2 tanks--150.00°L--50lbs each <br /> NOTES <br /> Routine inspection after change of ownership. <br /> Bleach is available on site. <br /> Bar dish washer has chlorine 50 ppm. <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 /> FA0019536 PRO161407 SCO01 05/21/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />