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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: mountain mikes pizza, 229 E Louise Ave, LATHROP 95330 <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3 comp sink is 108F. Increase hot water temperature to 120F(minimum). Correct <br /> today. <br /> The hot water at the women's restroom had sink is 70F. Increase the hot water at the hand sink to 100F(minimum). Correct <br /> today. Repeat violation. <br /> The water is turned off at the back of the house hand sink. Maintain hot water(100F minimum)and cold water to the back of <br /> the house hand sink. Correct today. Corrected on site. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Obtain Quat sanitizer test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harwinder Singh Expiration Date: May 17,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 1081 F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> macaroni salad at salad bar--45.00°F potato salad at salad bar--47.00°F-- <br /> 1 door Pepsi Fogel--41.00°F sausage--41.00°F <br /> grond beef--44.00°F--* pepperoni--41.00°F <br /> 2 door Pepsi True--41.00°F chicken at pizza prep--45.00°F-- <br /> walk-in cooler--41.00°F 4 door pizza prep--41.00°F <br /> hard boiledegg at salad bar--40.00°F <br /> NOTES <br /> wiping cloth bucket 400 ppm Quat <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: Parminder Singh, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0017771 PR0526254 SCO01 09/30/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />