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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUPER BUFFET, 1405 E YOSEMITE AVE, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The staging area for the dirty dishes is dirty with food debris, spills, and stains. Clean and sanitize within <br /> 2 days. <br /> The tile flooring and coving under the kitchen hand sink is broken and allowing water to go under the tile floor. Correct within <br /> 2 weeks. <br /> The floor in the walk in freezer has a lot of food debris. Clean within 2 days. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pork--sushi/stir fry--35.00°F pineapple chicken--buffet--147.00°F <br /> clam--buffet--130.00°F brocolli beef--buffet 133.00°F <br /> fried chicken--buffet-- 150.00°F prep sink--cook line- 127.00°F <br /> 3 dr Bev Air prep--cook line--48.00°F pre wash sink--155.00°F <br /> hand sink--kitchen rr--100.00°F fried fish--buffet--135.00°F <br /> salt and pepper chicken--buffet--150.00°F fried shrimp--buffet--145.00°F <br /> cut watermelon--buffet--41.00°F crab--3 dr Bev Air prep--48.00°F <br /> boiled fish--buffet 150.00°F 2 dr Bev Air--cook line--39.00°F <br /> beef--sushi/stir fry 35.00°F mop--143.00°F <br /> hand sink- sushi- 108.00°F walk in cooler--produce and milk--40.00°F <br /> 2 dr prep sushi -41.00°F chicken- in wok--207.00°F <br /> spicy garlic chicken--buffet--187.00°F chicken- sushi/stir fry--35.00°F <br /> hand sinkk--women's rr--100.00°F mongolian pork--buffet--160.00°F <br /> hand sink--waitress station 2--100.00°F walk in cooler--meats--39.00°F <br /> 2 comp prep--middle of 3 2 comp sinks--150.00°F 3 dr prep--sushi--41.00°F <br /> hand sink--waitress station 1 --100.00°F hand sink--men's rr--100.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> Wiping cloth buckets at 200ppm chlorine. <br /> A billable re-inspection will occur in or after 2 weeks. <br /> FA0000921 PRO161133 SCO01 11/05/2018 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 5 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 />