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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: SHOP N' GO, 181 S UNION RD, MANTECA 95337 <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Ice maker deflector plate has mold. Clean today and regularly. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Flour container is lacking label. Provide label today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:2 comp prep sink has dirty utensils in both compartments. Remove dirty utensils to be washed, rinsed <br /> and sanitized in the back 3 comp sink and clean sanitize the prep sink today. <br /> Chlorine test strips are not available. Provide strips in 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gurmail Sooch Expiration Date: February 12,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 155°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 133°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--40.00°F Mac n cheese--Hot hold--138.00°F <br /> 2 D True reach in cooler--front--43.00°F 2 sliding D display cooler/Deli--41.00°F <br /> Butter Chicken--Hot hold--144.00°F Teriyaki chicken--Hot hold--123.00°F <br /> Chicken curry--Hot hold--136.00°F Mop sink--146.00°F <br /> Hand sink--Rest room--106.00°F 2 comp sink--128.00°F <br /> Buffalo wings--Hot hold--112.00°F Hand sink--Back--130.00°F <br /> NOTES <br /> No comment entered. <br /> FA0020743 PR0536110 SCO01 03/12/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />