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Time In: 10-05 am <br /> Time Out: 10:45 am <br /> oPQ•��IV <br /> .. San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: JOHNNYS RESTAURANT Date: 03/29/2016 <br /> Address: 610 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: CAVERO,ARSENIO P Telephone: (209)406-4948 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 closure of <br /> the food facility. <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed 2 wet wiping cloths on the counter in the kitchen. Store wiping cloths in the bucket of sanitizer <br /> solution in between each use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> refried beans 141.00°F linguica pieces--41.00°F <br /> bacon pieces 40.00°F pea soup--152.00°F <br /> ham cubes--41.00°F ham lunch meat--38.00°F <br /> potato cubes--36.00°F 3 door prep--36.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 3-15-16 <br /> wiping cloth bucket in kitchen 200 ppm Cl <br /> Most violations corrected or not observed. <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: Arsenio Cavero, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0001317 PRO162157 SC333 03/29/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />