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Environmental Health Department <br />Facility Name and Address: FAT BURGER, 2064 CRESTWOOD AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, hard to reach corners, base and walls, at the front shake station dump sink, freezer and under 1 D <br />cooler, under cooking equipment, under cooking area 1 D reach in cooler, 2 Drawer cooler by fryers station, under cooking area <br />hand sink, under 3 comp sink, prep sink, clean utensils storage stands, at mop sink, at the back soda syrup stand, have build <br />up, and splatters. Clean floor, base and walls 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 />200 104 <br />123 <br />Required <br />2 drawer cooler -- By fryers -- 41º Fahrenheit 1 D reach in cooler/ under prep table -- prep line -- 41º Fahrenheit <br />Walk in cooler -- 41º Fahrenheit hand sink -- Cooking area -- 101º Fahrenheit <br />Hand sink -- Drive thru -- 103º Fahrenheit Mop sink -- 125º Fahrenheit <br />Dump sink -- Front shake station -- 120º Fahrenheit 1 D cooler -- Front shake station -- 41º Fahrenheit <br />1 D cooler -- Under register -- 41º Fahrenheit Prep sink -- 120º Fahrenheit <br />Hand sink -- Rest room -- 100º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection <br />QUAT and strips on site. <br />Valid food handler cards on site . <br />Sanitizer buckets are set up with QUAT 200ppm. <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 />GEHANE FAHMY <br />, <br />(209) 616-3052Phone:EH Specialist: <br />Name and Title:Received by: Anshveer Singh, Operator <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR2600203 08/31/2026 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD