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SAN JOAQUI l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SAIGONVIET PHO, 1125 S MAIN ST, MANTECA 95336 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: 1 D California Cooking cooler at the cooking area, has a broken door from the top hinge. Repair cooler <br /> door in 1 week. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Wall at the 1 comp sink/hand sink in the cooking area, has splatter. Clean wall today. <br /> Floor at the cooking area, is greasy. Clean floor today and as 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tien Luong Expiration Date: November 18,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Delfield cooler--Front--47.00°F 2 comp prep sink--Back--121.00°F <br /> Hand sink--Women rest room--101.00°F 1 D California Cooking reach in cooler/under prep table Cook <br /> line--44.00°F <br /> 1 D Atosa reach in cooler/under prep table--Front--41.00°F Walk in cooler--41.00°F <br /> 1 D California Cooking cooler--Cook line--40.00°F 2 D True display cooler--Front--41.00°F <br /> 1 comp sink/hand sink--Cook line--117.00°F Mop sink--120.00°F <br /> 3 D Continental reach in cooler/under prep table--Cook line-- 1 comp sink--across the dry storage area--120.00°F <br /> 41.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 200 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 /> FA0004626 PR0500129 SCO01 08/16/2021 <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 />