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SAN <br /> J O + Q , n I N Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: AKIS FOOD TO GO&ORIENTAL GROCERY, 368 N MAIN ST, MANTECA 95336 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The hood covers are dirty with grease buildup. Clean within 2 weeks. <br /> The stove,fryers, and bbq grill have splatters on their sides. Clean within 2 weeks. <br /> The bottom shelf of the 1 dr True freezer has frozen blood spill and debris. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The bbq grill has food buildup. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor under the prep table in the kitchen has accumulation of grease and dust. Degrease and clean <br /> within 2 weeks. <br /> Some walls in some areas of the kitchen have food splatters and/or 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: needed Expiration Date: <br /> Warewash Chlorine(Cl): 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 /> beef steak--st--183.00°F prep sink--120.00°F <br /> 2 dr Victory--41.00°F 2 True Chilled and Refreshing--33.00°F <br /> hand sink--front--100.00°F both restroom hand sinks--82.00°F <br /> prep sink--120.00°F dinuguan--st--147.00°F <br /> mop sink--123.00°F menudo--steam table--207.00°F <br /> squid--st--155.00°F rice--small rice cooker--79.00°F--cooker was disconnected- <br /> rice discarded <br /> 2 dr True kitchen--40.00°F 2 dr Pepsi--43.00°F--no PHFs <br /> FA0001176 PRO163380 SCO01 08/24/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />