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S ` . ` 1H� IJ O `Hh �i11 Q, i I N Environmental Health Department fp'11 r Food Program Official Inspection Report Facility Name and Address: HATS&BOOTS BBQ AND MORE INC, 211 E YOSEMITE AVE, MANTECA 95336 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:One of the lights at the back storage has been removed leaving the area without much lighting. Provide sufficient lighting. Correct within 2 weeks. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:The 2 comp sink's drain opens below floor level in the floor sink.Adjust and/or cut drain pipe to make pipe opening above the floor sink. Correct within 1 week. CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: needed Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS tomato--prep table--39.00°F chicken--hot hold steamer--154.00°F chili beans--steam table--155.00°F ribs--hot hold steamer--150.00°F cheese--prep table -41.00°F pulled pork--steam table--204.00°F 2 dr Turbo Air--bar 41.00°F baked beans--steam table--155.00°F 2 comp sink--120.00°F 3 dr Nord prep--41.00°F 2 dr Nord--40.00°F corn--steam table--193.00°F 1 dr Nord prep--41.00°F au jus--steam table--160.00°F hand sinks--men and women rr--100.00°F potato salad--prep table--41.00°F NOTES Quat tabs used. Quat test strips available. FA0001059 PRO162698 SCO01 05/16/2018 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com