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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: CHUBBY'S DINER, 265 W LOUISE , MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floors in general (cook line, by dishwasher, and in the walk in cooler)are dirty. 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: Fatima Arroyo Expiration Date: November 25,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> diced tomatoes--left prep--46.00°F linguica--left prep--49.00°F <br /> walk in--41.00°F prep sink--120.00°F <br /> 2 dr True counter--drinks--45.00°F 2 dr True prep cooler--salad--41.00°F <br /> hollandaise--166.00°F Hisense--counter--43.00°F <br /> sausage--left prep--49.00°F roast beef--right prep--41.00°F <br /> sliced tomatoes--right prep--41.00°F 2 dr True prep--right--41.00°F <br /> clam chowder--175.00°F mop--120.00°F <br /> pastrami--right prep--44.00°F chili--167.00°F <br /> mozarella -left prep--49.00°F 2 dr True prep--left--34.00°F <br /> mozarella -right prep--49.00°F ham--left prep--47.00°F <br /> hand sink--both restrooms--100.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> A billable re-inspection will occur in or after 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: Name and Title: Alfonso Arroyo, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0012187 PR0515493 SCO01 08/23/2019 <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 />