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Environmental Health Department <br />Telephone: (209) 627-0966 Owner/Operator: DNH HOSPITALITY GROUP INC <br />Inspection Type: Routine <br />Address: 19689 S MOUNTAIN HOUSE PKWY, MOUNTAIN HOUSE 95391 <br />Date: 03/05/2026Name of Facility:THE HANGAR MHT <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate <br />closure of the food facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Both the kitchen and the bar dish machines are not dispensing sanitizer at the final rinse. Each machine <br />was run a minimum of three times with chlorine level at <10ppm. Discontinue the use of the dish machines until they are <br />repaired and provide chlorine at 50ppm Cl minimum at the final rinse. <br />Use the manual warewashing procedure: wash, rinse, sanitize (100ppm Cl minimum), air dry. <br />Facility states they will use the manual warewashing procedure. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />This is (Major) Violation. <br />MAJOR <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />100 <br />120 <br />needed by 60 days <br />shredded cheese -- 38º Fahrenheit 2 comp food prep sink -- 125º Fahrenheit <br />1 door Atosa -- left -- 38º Fahrenheit 1 door Atosa -- middle -- 40º Fahrenheit <br />1 door Atosa -- right -- 41º Fahrenheit andouille sausage -- 39º Fahrenheit <br />keg walk-in cooler -- 35º Fahrenheit turkey -- 37º Fahrenheit <br />walk-in cooler -- 40º Fahrenheit bar 2 door Atosa -- right -- 39º Fahrenheit <br />bar 2 door Atosa -- left -- 37º Fahrenheit restroom hand sinks -- 100º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR2500772 03/05/2026 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD