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+ " J O i " + k r =nvironmental Health Department <br /> FJ-1i IhC C;l J 'T�'IUI I III�L <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DOMINOS, 107 W NORTH ST, MANTECA 95336 <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS: Floor and hard to reach corners, underneath 2 holding units at the pizza prep line, under the storage shelves <br /> of walk in cooler, under prep table by the walk in cooler, and under the front hand sink, have food debris and build up. Clean <br /> floor today and as needed. <br /> Coved base installed inside and outside the walk in cooler unit is not complying with Cal codes. Provide proper approved coved <br /> base in 4 weeks. <br /> 'The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse storage <br /> areas, janitorial areas, and all restrooms and employee change areas, shall be smooth and of durable construction and <br /> nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a <br /> three-eighths(3/8)inch minimum radius coving and shall extend up the wall at least four(4)inches. Rubber or vinyl top set <br /> base is not permitted in these areas [CRFC§114268]. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Carl Almirol Expiration Dated8/13/2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 132 °F <br /> Quaternary Ammonia(QA):200 ppm Hand Sink Temp: 120 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--1010 Fahrenheit Tomatoes--Cold hold unit/Pizza prep line--39°Fahrenheit <br /> Beef--Cold hold unit/Pizza prep line--41°Fahrenheit Left 2 D reach in cooler/under prep table--Pizza prep line--41° <br /> Fahrenheit <br /> Right 2 D reach in cooler/under prep table-- Pizza prep line-- Mixed shredded cheese--Cold hold/pizza prep line--410 <br /> 41°Fahrenheit Fahrenheit <br /> Grilled chicken--Cold hold/pizza prep line--40°Fahrenheit Sausage Cold hold/Pizza prep line--41°Fahrenheit <br /> Pasta--Cold hold/pizza prep line--40°Fahrenheit Mop sink--134°Fahrenheit <br /> walk in cooler--41°Fahrenheit <br /> NOTES <br /> QUAT strips on site. <br /> All valid food handler cards and valid food manager certificate info are on the facility system with the names and expiration <br /> dates. <br /> PRO539463 01/03/2025 <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 />