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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BOWLERO MANTECA, 1251 E YOSEMITE AVE, MANTECA 95336 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB180 is posted at the cooking area. Post SB180 at the front of the house today so that customers can <br /> see it. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Victor Mezquita Expiration Date: March 16,2022 <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: 141 °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 121 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Men rest room--68.00°F Shredded cheese--Cold hold/pizza prep line--41.00°F <br /> Walk in cooler 41.00°F Middle hand sink--New bar--100.00°F <br /> Left hand sink -New bar--102.00°F Rt 3 D cooler--New bar--37.00°F <br /> Hand sink--Women rest room--68.00°F 4 drawers cooler/under griddle--Cooking area--38.00°F <br /> 2 D Hoshizaki cooler--Cooking area--40.00°F 1 D Avantco reach in cooler/under prep table--Waitress station- <br /> -37.00°F <br /> Prep sink--Back kitchen -125.00°F Midlle right 3 D cooler- New bar--40.00°F <br /> 4 CO2 tanks--200.00°L- 50 LBS each. Pepperoni--Cold hold/pizza prep line--39.00°F <br /> 3 D Avantco reach in cooler/under prep table(cold hold)--Pizza Walk in cooler/beer--41.00°F <br /> prep line--37.00°F <br /> Middle left 3 D cooler--New bar--41.00°F Hand sink--Cooking area--117.00°F <br /> 2 D Hoshizaki reach in cooler/under prep table--Cooking area-- Mop sink--128.00°F <br /> 45.00°F <br /> Right hand sink--New bar--101.00°F sausage--Cold hold/pizza prep line--41.00°F <br /> 1 CO2 tank--137.000 L--More than 137LBS. 3 comp sink--New bar--135.00°F <br /> Lt 3 D cooler--New bar--37.00°F <br /> NOTES <br /> Facility is using bleach at the dish washer machine at the bar 3 comp sink, QUAT at the 3 comp sink and Hydrogen peroxide <br /> at the bar to sanitize counters. <br /> Chlorine and QUAT test strips are available on site. <br /> Major violations observed. <br /> Re inspection is required in 2 weeks. <br /> FA0014379 PR0519238 SCO01 11/29/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 5 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 />