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SAN J 0 A Q U I N Environmental Health Department <br /> CC)U NTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIHANA RESTAURANT, 293 SPRECKELS AVE, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ke Wang Expiration Date: February 24,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Front 1 D True display cooler--48.00°F <br /> Sushi mini cooler--Front/sushi prep area--41.00°F Hand sink--Women rest room--106.00°F <br /> Prep sink--124.00°F Mop sink--123.00°F <br /> Front 2 D True reach in cooler/under prep table--40.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> All food items on the front cold hold unit, have temp at 41 F or below. <br /> Sushi rice pH is 4.5 <br /> All food handler cards are valid and available on site. <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 /> FA0018343 PR0527057 SCO01 03/22/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />