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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: PA PA JOES BBQ&SMOKEHOUSE, 211 E YOSEMITE AVE, MANTECA 95336 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB-180 is not posted. Post provided signage today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tri-tip--cold hold--40.00°F ribs--cooling--137.00°F <br /> chicken--reheated--176.00°F chicken hot hold--99.00°F <br /> sliced cheese--40.00°F mac and cheese--hot hold--151.00°F <br /> gorganzola cheese--39.00°F 2 door Bev Air reach-in--36.00°F <br /> chili beans--hot hold--163.00°F burger--cold hold--37.00°F <br /> prep sink--120.00°F--' tri-tip--cooked in au jous--170.00°F <br /> 3 door Superior bottle frig--36.00°F hot link--cooked--190.00°F <br /> shredded cheese--36.00°F 2 door keg cooler--41.00°F <br /> 2 drawer/1 door prep unit--air temp--41.00°F restroom hand sinks--110.00°F <br /> sliced tomato--34.00°F tri-tip--cooling--88.00°F <br /> ribs--hot hold--110.00°F 1 door salad prep unit--41.00°F <br /> chicken--cooling--95.00°F philly meat--167.00°F <br /> NOTES <br /> wiping cloth bucket at bar400 ppm Quat <br /> Re-inspection in 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 /> Received by: 1�7 Name and Title: Alejandro Hernandez, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0001059 PRO162698 SCO01 10/13/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />