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Environmental Health Department <br />Facility Name and Address: MASALATINA, 1800 W YOSEMITE AVE, MANTECA 953375183 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the cooking equipment at the cooking area, have some <br />grease and food debris. Clean the floor today and as needed. <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 /> 10 140 <br /> 114 <br />Required <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Walk in cooler -- 40.00º F 2 D Traulsen cooler -- By oven/ Cooking area -- 41.00º F <br />2 D Turbo Air display cooler -- Bar -- 41.00º F 2 D Everest reach in cooler/ under prep table -- Cooking area -- <br />41.00º F <br />1 D Everest display cooler -- Waitress station -- 41.00º F 3 comp sink -- Bar -- 124.00º F <br />Hand sink -- Bar -- 120.00º F 1 CO2 tank -- 137.00º L <br />Hand sink -- By the prep sink/ at the cooking area -- 116.00º F Hand sink -- men rest room -- 102.00º F <br />3 D Turbo Air reach in cooler/ under prep table -- Waitress station <br />-- 39.00º F <br />1 comp dump sink -- Bar -- 128.00º F <br />2 comp prep sink -- 124.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food items on the cold hold units at the prep line and waitress station, are at 41F or below. <br />All food items on the hot hold units at the prep line, are at 135F or more. <br />RE INSPECTION IS REQUIRED IN 2 WEEKS. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016565 PR0161429 SC001 08/03/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD