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SAN JOAQUI l Food Program Official Inspection Report Facility Name and Address: JOHNNYS RESTAURANT, 610 E YOSEMITE AVE, MANTECA 95336 #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:One wiping cloth is placed at the prep table in the cooking area. Store wiping cloth in sanitizing solution when not in use. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Wall, behind the cooking equipment, at the cooking area, is greasy. Clean wall today and as needed. Floor and hard to reach corners, underneath the cooking equipments and cooling units at the cooking area, underneath the dish washer and 3 comp sink, have grease,food debris and build up. Clean floor in 1 week and as needed. This is repeated violation. Ceiling, above prep line in the cooking area, has dirt build up. Clean ceiling today and as needed. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Required Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 D Atosa reach in cooler/under prep table--Front waitress Shredded cheese--Cold hold/cooking area--41.00°F station--39.00°F Mop sink--122.00°F Diced sausage--Cold hold/cooking area--41.00°F Soup/warmer--Front waitress station--143.00°F 2 comp sink--124.00°F 2 D display cooler--Across the walk in cooler--37.00°F Sliced tomatoes--Cold hold/cooking area--40.00°F Walk in cooler--41.00°F Hand sink--Women rest room--104.00°F Steam table water--Steam table/cooking area--153.00°F 3 D Atosa reach in cooler/under prep table(cold Hold)--Cooking area--44.00°F 4 CO2 tanks--80.000 L 1 D True reach in cooler/under prep table--Cooking area-- 45.00°F NOTES Re inspection is required in 2 weeks. FA0001317 PRO162157 SCO01 03/07/2022 EHD 16-23 Rev.09/16/2020 Page 3 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD