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SAN 4` " J O a Q U I N Environmental Health Department <br /> C 0 U 11-11 i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FORUM DYNASTY RESTAURANT, 1264 W LATHROP RD, MANTECA 95336 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS: I observe many unnecessary items stored underneath the pre rinse sink and underneath the ware wash <br /> sink. Dispose unnecessary items today to keep the facility litter free. Repeated violation. <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 6), 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 and hard to reach corners, underneath the dish washer, underneath back hand sink,ware wash <br /> sink, cooking equipments at the cook line,walk in cooler and waitress station, have build up, oil, debris,water spill and dirty <br /> rags. Clean these areas today and regularly after. Repeated violation. <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: Carol Szeto Expiration Date:October 25,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Front hand sink--114.00°F 4 D reach in cooler--Cook line--30.00°F <br /> Pre rinse sink--125.00°F Hand sink--Rest room--102.00°F <br /> 1 d True cooler--By fryer/cook line--37.00°F Walk in cooler--41.00°F <br /> 2 CO2 tanks--40.000 L <br /> NOTES <br /> Potentially hazardous food on the 4 D reach in cooler/cook line has temp 41 F or below. <br /> Bleach on site. <br /> Re inspection is required in 2 weeks. <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 /> FA0007042 PR0505845 SCO01 05/24/2021 <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 />