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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1:45 pm <br /> Time Out: 2:24 om <br /> Food Program Official Inspection Report <br /> Name of Facility: JD PIZZA LLC Date: 01/10/2019 <br /> Address: 2511 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: SANDHU, DILBAG Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <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 closure of <br /> the food facility. <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is some open/uncovered food in the walk-in cooler(sliced turkey, potato salad, macaroni salad). <br /> Once a container has been opened, re-containerize remaining food into a cleanable container with a snug fitting lid. Correct <br /> today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pepperoni-salad bar--39.00°F 1 door Imbera--40.00°F <br /> 2 door Turbo Air salad bar refrigerator--33.00°F walk-in--37.00°F <br /> shredded cheese--41.00°F salami--41.00°F <br /> pizza-buffet--140.00°F 1 comp prep sink--120.00°F <br /> tikka chicken--39.00°F 2 door Turbo air-keg--33.00°F <br /> macaroni salad-salad bar--39.00°F tandoori chicken-prep--39.00°F <br /> 3 door US prep--37.00°F <br /> NOTES <br /> Buffet 10:30a-2p <br /> Food Safety Certificate Exam (Thomson Prometric Experior)taken 12-4-18 by Gursahab Singh-awaiting results and <br /> certificate. Fax or e-mail a copy of the certificate to Kadeanne Linhares(klinhares@sjcehd.com)when received. <br /> FA0024302 PR0542317 SCO01 01/10/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />