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SAN J 0 a Q U I N Environmental Health Department <br /> II�ll <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CURRY PIZZA HOUSE, 878 LIFESTYLE ST, MANTECA 95337 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Sandeep Minhas Expiration Dat0/28/2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 118 °F <br /> Quaternary Ammonia(QA):200 ppm Hand Sink Temp: 102 0 F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--1170 Fahrenheit Pep sink--1200 Fahrenheit <br /> 3 D reach in cooler/under prep table--Pizza prep line--410 Walk in cooler--By the pizza prep cold hold unit--430 Fahrenheit <br /> Fahrenheit <br /> Walk in cooler--Across the washing area--390 Fahrenheit Hand sink--Rest room--870 Fahrenheit <br /> NOTES <br /> All food items on the pizza prep line cold hold units, are at 41 F or below. <br /> RE INSPECTION IS REQUIRED IN 10 DAYS. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Hardeep, Person in charge <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> PRO535672 10/21/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 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 />