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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PHO ASIAN CUISINE, 1315 HISTORICAL PLAZA WAY, MANTECA 95336 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light is not adequate in the cooking/preping areas. Many light tubes are burned. Replace light tubes to <br /> provide adequate light. Correct in 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:3 comp sink and prep sink have very weak water pressure from hot water faucets. Provide adequate hot <br /> water pressure from faucets in 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 81 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 81 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 CO2 tanks--80.000 L Raw shrimp--Cold hold/cooking area--41.00°F <br /> 1 D display Pepsi cooler--40.00°F Raw beef--Cold hold/cooking area--41.00°F <br /> Raw chicken--Cold hold/cooking area--40.00°F D True reach in cooler/under prep table(cold hold)--Cooking <br /> area--39.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> Chlorine strips are on site. <br /> Dish washer installed last year, is removed. Using the 3 comp sink for manual utensils washing. <br /> If operator decided to replace the water heater by new one,the minimum requirement for the gas water heater is 58,000 BTU <br /> and for the tankless 7 GMP at 60 degree rise. <br /> RE INSPECTION IS REQUIRED TOMORROW BY 4 PM as per Program Coordinator. <br /> FA0017891 PR0526438 SCO01 10/10/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />