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° r I Environmental Health Department <br /> SAN-6-JOAQU <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: BBQ FROM THE CURB, 1315 N MAIN ST, MANTECA 95336 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Provide 2 accurate thermometers to the 2 D cooler and the mini condiments reach in cooler before <br /> operating. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:The 2 service windows are lacking screens. Provide screens to the service windows before operating. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mini reach in cooler--On top counter/condiments--43.00°F 2 D True cooler--40.00°F <br /> Hand sink--Rest room--104.00°F Soft serve ice cream unit--41.00°F <br /> Front hand sink--120.00°F 1 d warmer--150.00°F <br /> NOTES <br /> Consultation inspection. <br /> Operator will be selling Hot Dog with condiment and BBQ outside. <br /> 1 D warmer will be used as hot hold unit for the BBQ meat. <br /> No food prep/thawing on site. No prep sink installed. <br /> Okay to operate. <br /> obtain permit prior operating your business. <br /> PE 1613$350 to be paid for the new health permit. <br /> 5021 form to be updated. <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 /> FA0000880 SR0085974 SC061 04/24/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 2 of 2 Food Program Service Request Inspection Report <br />