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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: CHUBBY'S DINER, 265 W LOUISE , MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath all the cooking equipment and cold hold units at the cooking area, has grease and <br /> debris. <br /> Floor, underneath the 3 comp sink and dish washer, has debris and dirt build up. Clean floor today and as needed. <br /> Floor, in the walk in freezer and walk in cooler, has food debris. 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: Fatima Arroyo Expiration Date:September 01,2025 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 165°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 145°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D True reach in cooler/under prep table--Waitress station-- Right 2 D True reach in cooler/under prep table--Cooking area <br /> 38.00°F 41.00°F <br /> Hand sink By the walk in freezer--156.00°F Right 1 comp dumping sink--Front bar--130.00°F <br /> Prep sink--140.00°F Walk in cooler--41.00°F <br /> Hand sink--Men rest room--102.00°F Mop sink--140.00°F <br /> Left 1 comp dumping sink--Front bar--124.00°F Sliced tomatoes--Cold hold/cooking area--41.00°F <br /> Hand sink--Women rest room--101.00°F Left 2 D True reach in cooler/under prep table--Cooking area - <br /> 41.00°F <br /> 2 CO2 tanks--100.001 L--50lbs each <br /> NOTES <br /> Chlorine test strips on site. <br /> Food items on the cold hold units have temp at 41 F or below. <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 /> FA0012187 PR0515493 SCO01 02/16/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 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 />