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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JACKS PIZZA AND BAR, 1223 W YOSEMITE AVE, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 144°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 134°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Pepperoni--Cold hold/pizza prep line--46.00°F Sausage--Cold hold/pizza prep line--45.00°F <br /> Shredded cheese--Cold hold/pizza prep line--46.00°F Salami--Cold hold/pizza prep line--45.00°F <br /> 3 CO2 tanks--60.001 L--20lbs each. 3 D reach in cooler/under prep table--Pizza prep line--39.00°F <br /> 3 sliding D display cooler--Front--41.00°F Walk in cooler--43.00°F <br /> Front hand sink--110.00°F Ground beef--Cold hold/pizza prep line--47.00°F <br /> Diced tomatoes--Cold hold/pizza prep line--46.00°F 1 D cooler--By front hand sink--41.00°F <br /> NOTES <br /> First routine inspection after change of ownership in Nov 2020. <br /> Chlorine test strips are available. <br /> Sanitizer buckets are set up with QUAT 300 ppm. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000863 PRO161120 SCO01 02/05/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />