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Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MOUNTAIN MIKES PIZZA, 229 E LOUISE AVE, LATHROP 95330 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harwinder Singth Expiration Date: May 17,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> True--41.00°F Prep--41.00°F <br /> Walk-in--41.00°F Pizza--135.00°F <br /> Pizza--188.00°F Prep line--41.00°F <br /> Fogel--41.00°F <br /> NOTES <br /> There is currently more than 137 pounds of carbon dioxide(CO2)at the facility. Please be aware that CO2 is an asphyxiate <br /> and is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division <br /> 20. The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into <br /> SJC Environmental Health Department Program 1919 for Hazardous Material Business Plan (HMBP)and California <br /> Environmental Reporting System (CERS)compliance. For more information or to comply with the reporting requirement in <br /> CERS, please go to: http://cers.calepa.ca.gov/ <br /> Sanitizer bucket-500+ppm quat <br /> D/W-50ppm chlorine <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 /> I� <br /> I <br /> Received by: Name and Title: Menpreet, Employee <br /> EH Specialist: MELISSA NISSIM Phone: (209)468-3168 <br /> FA0017771 PR0526254 SCO01 04/03/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />