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Environmental Health Department <br />Facility Name and Address: MIHANA RESTAURANT, 293 SPRECKELS AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: 3 comp sink is leaking from water faucet neck. Fix leakage in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as <br />required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local <br />plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good <br />repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other <br />purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the cooking equipment, at the cook line and underneath walk in <br />cooler storage shelves, under 3 comp sink, prep sink and dish washer, have grease and debris. Clean floor today and regularly <br />after. <br />Wall, under 3 comp sink, has sticky splatter. Clean wall today and as needed. <br />Floor sink under the prep sink, has food debris and black build up. Clean floor sink today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All <br />floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is <br />easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in <br />original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br />(d), 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 />OVERALL INSPECTION NOTES AND COMMENTS <br />120 <br />12350 <br />03/03/2027Ke Wang <br />Sushi mini cooler -- Front/ sushi prep area -- 41º Fahrenheit Front 1 D True display cooler -- 41º Fahrenheit <br />Hand sink -- Rest room -- 101º Fahrenheit prep sink -- 121º Fahrenheit <br />Mop sink -- 128º Fahrenheit Front 2 D True reach in cooler/ under prep table -- 40º Fahrenheit <br />Walk in cooler -- 41º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food items on the front cold hold unit, have temp at 41F or below. <br />Sushi rice pH is 4 <br />Sanitizer bucket is set up with chlorine 200ppm. <br />7 food handler cards are not available. Provide valid food handler cards within 30 days to gfahmy@sjgov.org <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0527057 07/18/2024 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD