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Environmental Health Department <br />Facility Name and Address: WENDYS (YOSEMITE), 1630 E YOSEMITE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the storage shelves at the back storage area, underneath <br />the cooking equipment and cooling units at cooking area, prep line units, underneath the front counter, underneath the 3 <br />comp sink and in the walk in freezer, have food debris, oil and build up. Detail clean these areas today and regularly after. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 125 <br /> 120 <br />Paul Fagundes December 28, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Front/ by the cooking area -- 117.00º F Fresh patties cooler -- By griddle -- 39.00º F <br />Mop sink -- 121.00º F crispy chicken -- Hot hold -- 146.00º F <br />Cooked eggs -- Hot hold -- 140.00º F Hand sink -- Rest room -- 101.00º F <br />Cooling unit / french fries -- By fryers -- 41.00º F 1 D cooler/ dairy -- At the front coffee station -- 34.00º F <br />Cooked burger -- Hot hold -- 150.00º F Walk in cooler -- 41.00º F <br />2 D reach in cooler -- At the left side of griddle -- 41.00º F 1 CO2 tank -- 137.00º L <br />2 D reach in cooler/ under prep table ( cold hold) -- Prep line/ by <br />drive thru station -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />QUAT test strips are available. <br />Food safety training held in house. <br />All food items on the cold hold have temp at 41F or below and all food items on the hot hold have temp at 135F or above. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000970 PR0161499 SC001 04/14/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD