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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: CASINO REAL, 1355 N MAIN ST, MANTECA 95336 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:One of the 3 hand sinks in the women rest room is slowly draining. Repair in 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floor areas at cook line 1 and 2 have build up and debris. Clean today and as needed. <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: Jonathan UHL Expiration Date:August 30,2024 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 111 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 sliding door display cooler--Above reach in cooler/across cook Hand sink--Banquet--115.00°F <br /> line 1 --41.00°F <br /> 2 D reach in cooler/under prep table--Across washing area-- Walk in cooler--Banquet--41.00°F <br /> 41.00°F <br /> 2 comp prep sink--back--125.00°F Hand sink--Cook line 110.00°F <br /> Hand sink--Women rest room--110.00°F Rt 2 D reach in cooler--Cook line 1 --41.00°F <br /> 3 comp sink--Banquet--124.00°F 3 D reach in cooler/under prep table Cook line 2--41.00°F <br /> Walk in cooler--Kitchen--41.00°F Lt 2 D reach in cooler--cook line 1 --41.00°F <br /> 4 Drawers cooler--Under griddle/cook line 2--41.00°F Hand sink--Men rest room--100.00°F <br /> Prep sink--Banquet--104.00°F 2 D reach in cooler--Cook line 1 --34.00°F <br /> 4 drawers cooler- Under griddle/cook line 1 - 41.00°F 2 D 2 drawers reach in cooler--Cook line 1 --47.00°F <br /> 1 comp prep sink Back--123.00°F Hand sink--Cook line 1 --100.00°F <br /> Mop sink--120.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT <br /> QUAT and chlorine test strips and probe thermometer are available. <br /> There is 2 cook line stations with hand sink for each. <br /> Dish washer at the banquet has chlorine 50ppm. <br /> FA0000897 PRO161173 SCO01 11/22/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 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 />