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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DER WIENERSCHNITZEL, 1200 W YOSEMITE AVE, MANTECA 95337 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:When drive thru window is manually opened, air curtain is off. Turn on air curtain when the drive thru <br /> window is used. Corrected on site. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the fryers station, has debris. Clean floor today. <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: Nabil Majdub Expiration Date:June 14,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D True reach in cooler/under prep table--Prep line--41.00°F 1 D Atosa reach in cooler/under prep table--Prep line--41.00°F <br /> Chilli sauce--Warmer--185.00°F 1 D True cooler--Front counter--41.00°F <br /> 2 CO2 tanks--100.00°L Mop sink--121.00°F <br /> Warmer--211.00°F Milk--Soft serve machine/by drive thru window--40.00°F <br /> Burger--Griddle(cooking process)--158.00°F Walk in cooler--40.00°F <br /> NOTES <br /> No comment entered. <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 /> FA0000852 PRO161443 SCO01 02/08/2023 <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 />