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SAN J O a Q U I N Environmental Health Department C0U ;N i y Food Program Official Inspection Report Facility Name and Address: LAS CASUELAS RESTAURANT INC, 1580 W YOSEMITE AVE, MANTECA 95336 OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Enrique Guajardo Expiration Date: December 09,2025 Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 sliding D cooler--Waitress station--38.00°F Mop sink--125.00°F Cooked rice--Steam table--137.00°F 2 D True reach in cooler/under prep table--Cook line--40.00°F 1 D True cooler--By griddle/cook line--41.00°F 1 comp dumping sink--Bar--122.00°F Cooked beef--Steam table--140.00°F Non adjustable hand sink--Women rest room--106.00°F Hand sink--Waitress station--135.00°F 2 D True cooler/freezer--Waitress station--35.00°F Hand sink--Bar--111.00°F 2 D True cooler--Bar--41.00°F Walk in cooler--40.00°F Cooked beans--Steam table--148.00°F Cooked chicken--Steam table--154.00°F Hand sink--Prep area--118.00°F 3 CO2 tanks--60.000 L Prep sink--Prep area--134.00°F NOTES Chlorine test strips are available on site. Sanitizer bucket is set up with chlorine 200 ppm. all hot food items on the hot hold are at 135F and above. Consumer advisory sign is posted at the front of the house. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0018281 PR0526984 SCO01 02/01/2021 EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD