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Environmental Health Department <br />Facility Name and Address: DENNYS RESTAURANT, 1135 S MAIN St, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: one missing coving tile under the 3 comp sink, at the left inner corner. Repair by 2 weeks. <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 /> 50 <br /> 200 <br /> 141 <br /> 124 <br />Jaseng Thao December 16, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 D cooler/ pancake mix -- Cooking area -- 38.00º F 1 CO2 tank -- 137.00º L <br />Hand sink -- Waitress station -- 120.00º F Prep sink -- 124.00º F <br />4 drawers reach in cooler/ Left side -- Cook line -- 41.00º F Walk in cooler -- 41.00º F <br />1 D reach in cooler/ under egg prep station -- Cook line -- 41.00º F 6 drawers cooler / under griddle -- Cook line -- 41.00º F <br />1 D Victory upright cooler -- Cooking area -- 41.00º F 2 D cooler -- Waitress station -- 41.00º F <br />1 comp dump sink -- Waitress station -- 122.00º F Mop sink -- 122.00º F <br />Hand sink -- Women Rest room -- 101.00º F 1 D cooler -- Waitress station -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food items on the cold hold/ cook line, are at 41F or below. <br />All food items on the hot hold/ cook line, are at 135F or above. <br />All back and front food prep stations have sanitizer buckets set up with QUAT 200 ppm. <br />Chlorine and QUAT strips on site. <br />All food handler cards are valid and on site. <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 />FA0004136 PR0163441 SC001 10/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD