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Environmental Health Department <br />Facility Name and Address: RED ROBIN #675 (Manteca), 873 LIFESTYLE ST, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor of walk in freezer and beer walk in cooler is dirty with build up. Clean the floor today and as needed. <br />Floor and hard to reach corners, at the prep and cook lines, under the cooling units and cooking equipment in cooking area, <br />have grease and food debris. Clean floor today and as needed. <br />Floor sink, draining bar dish washer, has mold. Clean and sanitize the 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 />131 <br />13350 <br />01/12/2026Adam Monarres <br />Mop sink -- 127º Fahrenheit 3 comp sink -- bar -- 130º Fahrenheit <br />Hand sink -- Bar -- 117º Fahrenheit 1 comp dump sink -- Bar -- 120º Fahrenheit <br />Rt 6 drawers reach in cooler/ under prep table -- Cooking area -- <br />41º Fahrenheit -- All food items held on the unit, are at 41F or <br />below. <br />Hand sink -- By back prep area -- 130º Fahrenheit <br />Prep sink -- By back prep area -- 122º Fahrenheit Lt 6 drawers reach in cooler/ under prep table -- cooking area -- <br />41º Fahrenheit -- All food items held on the unit, are at 41F or <br />below. <br />3 D cooler -- bar -- 41º Fahrenheit 1 d reach in cooler/ under prep table / pizza prep line -- cooking <br />area -- 40º Fahrenheit <br />Walk in cooler -- 38º Fahrenheit Right hand sink -- Cooking area -- 120º Fahrenheit <br />Left hand sink -- Pizza station/ cooking area -- 97º Fahrenheit Lt hand sink -- Waitress station -- 114º Fahrenheit <br />Rt hand sink -- Waitress station -- 104º Fahrenheit 4 drawers cooler/ under griddle -- Cook line -- 37º Fahrenheit <br />2 D reach in cooler/ under prep table -- Salad station/ Waitress <br />area -- 38º Fahrenheit <br />1 D continental cooler/ pizza dough -- Cooking area -- 41º <br />Fahrenheit <br />1 D cooler/ beef patties and raw chicken -- Cook line -- 35º <br />Fahrenheit <br />Hand sink -- Men rest room -- 101º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Facility is using Smart Power sanitizer. 3 comp sink and all buckets are set with the manufacturer recommended concentration. <br />Smart Power and chlorine strips are available. <br />Bar dish washer has chlorine 50 ppm. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0534871 06/03/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD