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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: EL JARDIN RESTAURANT, 1119 S MAIN ST, MANTECA 95337 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Ceiling panels and ceiling vent, by the washing area, have black buildup. Clean ceiling panels and vent today and as needed. Floor at the cooking area is greasy with food debris. Floor at the dry storage room is dirty. Clean the floor today and as needed. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Joshua De La Torre Expiration Date: February 21,2027 Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 124°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Cooked rice--Hot hold/cooking area--137.00°F Walk in cooler--44.00°F Diced tomatoes--Cold hold/cooking area--41.00°F Prep sink--127.00°F Salsa--Cold hold/cooking area--44.00°F Mop sink--124.00°F Cooked chicken--Hot hold/cooking area--157.00°F Shredded cheese--Cold hold/cooking area--41.00°F Fried beans--Hot hold/cooking area--141.00°F 2 CO2 tanks 40.000 L Hand sink--Women rest room--101.00°F Cooked pork--Hot hold/cooking area--154.00°F Cooked beef--Hot hold/cooking area--167.00°F 3 D True cooler--Back--41.00°F 3 D reach in cooler/under prep table--Prep line/cooking area-- Guac--Cold hold/cooking area--41.00°F 41.00°F Sliced tomatoes--Cold hold/cooking area -45.00°F 3 comp sink/hand sink--Bar--107.00°F 4 drawers cooler/raw meat--Cooking area 41.00°F Cooked beans--Hot hold/cooking area--127.00°F NOTES Sanitizer buckets are set up with chlorine 200 ppm. All hot food on the hot hold is at 135F and above. Bar utensils are washed in the back dish washer. Bar 3 comp sink is used to wash hands and it is fully supplied with soap and paper towels. 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 FA0006638 PR0505226 SCO01 03/25/2024 EHD 16-23 Rev.09/16/2020 Page 3 of 3 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