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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: ANGELANOS, 1020 N MAIN ST, MANTECA 95336 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS: I observe a lot of litter on the back storage shelves. Remove unnecessary items in 2 weeks to keep <br /> facility litter free. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and the wall around the floor sink underneath the dish washer is dirty with black build up. Clean in <br /> 1 week. <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: Jacqueline Johnson Expiration Date:January 14,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Women rest room--105.00°F Walk in cooler--41.00°F <br /> 1 D Frigidaire residential cooler--Cooking area--49.00°F 1 comp sink/hand sink--By cook line--100.00°F <br /> Mop sink--120.00°F 3 comp sink/hand sink--Bar--82.00°F <br /> Hand sink--Men rest room--101.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. Chlorine test strips are available. <br /> 1 comp sink at the cook line is used for hand wash only and fully supplied with soap and paper towels. <br /> 2 comp sink in back of the house is used as prep sink. <br /> Bar is closed to public and dine in is prohibited due to COVID-19 pandemic. <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: Ali Rezaie, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000442 PRO161152 SCO01 07/29/2020 <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 />