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J <br /> Environmental Health Department <br /> A N 0 A 0 U I N <br /> t� : -�'o-- —C:0 U N T <br /> Y � + Greatness grows here. <br /> Food Program Official Inspection Report <br /> Name of Facility:QUISINE Date: 10/02/2025 <br /> Address: 2271 W LOUISE AVE, MANTECA 95337 <br /> Owner/Operator: MANTECA UNIFIED SCHOOL DISTRICT Telephone: (209)825-3200 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: Routine Reinspection on or after: <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate <br /> closure of the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Cooked chicken on the cold hold unit, at sandwiches grill cooking station prep line, has temp at 44F. <br /> Provide 41 F or below to all perishable food items. Correct today. <br /> 1 D cooler by the ice maker at the front service station, has temp at 44F. Provide 41 F or below to cooling unit. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> This is(Minor-Food)Violation. <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Hood filter plates, at the sandwiches grill cooking station, have some grease accumulation. Clean surfaces <br /> in 1 week. <br /> CAL CODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Brenda Lay Expiration DateW/27/2030 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 134 °F <br /> Quaternary Ammonia(QA):200 ppm Hand Sink Temp: 104 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink Lt-- Back kitchen--120°Fahrenheit 1 comp prep sink-- Front cafe--120°Fahrenheit <br /> Walk in cooler--40°Fahrenheit 3 comp sink-- Front cafe--120°Fahrenheit <br /> 1 comp sink/built in prep table--Main cook line/back kitchen-- Display cooler--Front cafe--41°Fahrenheit <br /> 124°Fahrenheit <br /> 1 comp sink-- By 3 comp sink/kitchen--123°Fahrenheit Prep sink Rt--Back kitchen--123°Fahrenheit <br /> Hand sink 2 Back kitchen--106°Fahrenheit Hand sink--Rest room--102°Fahrenheit <br /> PRO537636 10/02/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />