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Environmental Health Department <br />Food Program Service Request Inspection Report <br />Name of Facility: THE HANGAR - MHT Date: 10/23/2025 <br />Address: 19689 S MOUNTAIN HOUSE PKWY , MOUNTAIN HOUSE 95391 <br />Requestor: VISHAL NAYYAR, THE HANGAR-MHT Telephone: (408) 204-9478 <br />Program Element: 1601 - FOOD PLAN CHECK Request#: SR0087789 <br />Inspection Type: 521 - Plan Check/Report Review <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />#7 Hot and Cold Holding Temperatures <br />The walk-in freezer is not turned on. Ensure the unit is 32F or below prior to use. <br />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />Clean and sanitize all food contact surfaces prior to opening. <br />#33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Clean and sanitize all nonfood contact surfaces prior to opening. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />needed by 60 days Expiration Date: Name on Food Safety Certificate <br />Ware Sink Temp: FWater/Hot WaterHeat: Warewash ppm <br />FQuaternary Ammonia (QA): 400 Hand Sink Temp: ppm <br />FOOD ITEM - LOCATION - TEMP ° F - COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 <br />OBSERVATIONS: The two 2 door Atosa units at the bar are not turned on. Ensure these units are 41F or below prior to storage <br />of potentially hazardous foods. <br />OBSERVATIONS: The kitchen dish machine is not dispensing sanitizer. Ensure the unit dispenses chlorine sanitizer of 50ppm <br />(minimum) prior to use. <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; 113700. <br />All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the <br />potential to cause foodborne illness. All major violations must bo corrected immediately. Non-compliance may warrant immediate closure of the food facility. <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 />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />SR0087789 SC521 10/23/2025 <br />Food Program Service Request Inspection Report <br />°FChlorine (Cl): 100 <br />SAN JOAQUIN <br />COUNTY <br />Cfcatncn grows here.