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Environmental Health Department <br />Facility Name and Address: SOURDOUGH & CO, 190 COMMERCE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Prep sink faucet is loose and the pipe, draining it, is lacking air gap. Fix the water faucet and provide air <br />gap at least 1 inch off the floor sink in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, by the back meat slicer, has food debris. Clean today. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 118 <br /> 110 <br />Esha Bhatia June 04, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Rt 2 D true reach in cooler/ under prep table -- Front counter/ front <br />prep line -- 51.00º F <br />Sliced tomatoes -- Cold hold units/ front counter/ front prep line -- <br />46.00º F <br />Rt 2 D true reach in cooler/ under prep table -- Front counter/ <br />Back prep line -- 45.00º F <br />Hand sink -- Employee rest room -- 101.00º F <br />Hand sink -- Customer rest room -- 102.00º F 1 big CO2 tank -- 137.00º L <br />Turkey deli -- Cold hold/ front -- 41.00º F Cheese -- Cold hold units/ front counter/ front prep line -- 45.00º F <br />Soup -- Front warmer -- 154.00º F blue cheese -- Cold hold/ front -- 41.00º F <br />1 D True cooler -- Back -- 43.00º F Front hand sink -- 104.00º F <br />2 D True cooler -- Back -- 41.00º F Ham -- Cold hold/ front -- 41.00º F <br />Lt 2 D true reach in cooler/ under prep table -- Front counter/ front <br />prep line -- 41.00º F <br />Prep sink -- 120.00º F <br />Lt 2 D true reach in cooler/ under prep table -- Front counter/ Back <br />prep line -- 41.00º F <br />Roast beef -- Cold hold/ front -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food items on the front hot hold are at 135F or more. <br />Re inspection is required in 2 weeks. <br />Send pictures of violations correction within 2 weeks to avoid billable inspection. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025607 PR0545011 SC001 05/02/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD