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SAN J O a Q U I ` , <br /> IAII Environmental Health Department <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 walls in the kitchen (cook line)are dirty. Clean within 2 weeks. <br /> The floor under the cutting table has crumbs and debris. Clean within 2 weeks. <br /> The air vent registers have dust accumulation. Clean within 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: expired Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop--120.00°F yellow cheese left side Atosa prep -53.00°F <br /> 2 dr True Pepsi--41.00°F diced sausage- left side Atosa prep 52.00°F <br /> ham--right side Atosa prep--49.00°F walk in--45.00°F <br /> hand sink--women's rr--101.00°F ham and turkey--left side Atosa prep--61.00°F <br /> mozarrella--right side Atosa prep--49.00°F sliced cheese--left side Atosa prep--51.00°F <br /> hand sink--men's rr--108.00°F diced tomatoes--left side Atosa prep--60.00°F <br /> 1 dr True prep--43.00°F mozarrella--left side Atosa prep--52.00°F <br /> prep sink 120.00°F bacon left side Atosa prep--56.00°F <br /> 2 dr True 38.00°F bacon right side Atosa prep--48.00°F <br /> 1 dr True Pepsi--pies--40.00°F 3 dr Atosa prep table--air--53.00°F <br /> NOTES <br /> The hot foods at the steam table will be discarded (end of the day; closing time is 2pm).Temps not taken. <br /> A re-inspection will occur in or about 2 weeks. <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 /> 06(1� <br /> Received by: Name and Title: Arsenio Cavero, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0001317 PRO162157 SCO01 08/27/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />