Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Acre. Time In: 1125 am <br /> Time Out: 12:28 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TANDOORI PIZZA Date: 11/21/2019 <br /> Address: 1920W ELEVENTH St,TRACY 95376 <br /> Owner/Operator: PST PIZZA INC Telephone: (209)834-5560 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/05/2019 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:The Ken's ranch dressing cups are 67F and are labeled KEEP REFRIGERATED. Maintain <br /> ranch salad dressing cups at 41 F or below. Correct today. Salad dressing cups to be discarded. (Recommendation-if the <br /> salad dressing cups are removed from refrigeration to"temper"/decrease thickness, only remove a few at a time and after <br /> four hours of not being refrigerated,they shall be discarded). <br /> MINOR:The shredded cheese at the pizza prep is 44F. Maintain cold food at 41 F or below. Correct today(recommend <br /> positioning the shredded cheese lower in the refrigerator-currently stacked on top of another container). <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the women's restroom hand sink is 66F(hot side is just a"trickle"of water). Increase <br /> hot water temperature to 100F(minimum). Correct ASAP. <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:Unable to locate chlorine sanitizer test strips. If unable to locate by 1 week, obtain/purchase chlorine <br /> sanitizer test strips. <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 /> FA0006869 PR0505575 SCO01 11/21/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 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 />