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�...Q .. P 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 /> Facility Name and Address: JOHNNYS RESTAURANT, 610 E YOSEMITE AVE, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor behind the cooking equipment has food debris. Clean by 2 weeks. <br /> The floor behind the ice machine has liquid spillage and debris. Clean by 2 weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Arsenio Cavero Expiration Date:July 17,2018 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 116°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> corned beef--cooling--115.00°F restrooms hot water--hand sinks--107.00°F <br /> shredded cheese 3 door kitchen prep--44.00°F chicken--cooked--201.00°F <br /> 2 comp prep sink 127.00°F 2 door True prep--front--43.00°F <br /> potato salad--41.00°F ham cubes--3 door kitchen prep--47.00°F <br /> refried beans--steam table--136.00°F mop sink--137.00°F <br /> hard boiled egg 41.00°F gravy--steam table--136.00°F <br /> sliced tomatoes--2 door True prep--42.00°F burger--cooked--188.00°F <br /> Portuguese beans--steam table--146.00°F pasta--1 comp prep--40.00°F <br /> cottage cheese--36.00°F 3 door prep unit--46.00°F <br /> sour cream--2 door True prep--43.00°F walk-in cooler--38.00°F <br /> tri-tip sandwich--cooked--171.00°F split pea soup--157.00°F <br /> 2 door Pepsi True--41.00°F <br /> NOTES <br /> wiping cloth bucket in kitchen 200 ppm Cl/at ware wash area 200 ppm Cl <br /> A re-inspection will occur in 2 weeks(on or after 3-29-16) <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 SCO01 03/15/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />