Laserfiche WebLink
Time In: 220 prn <br /> Time Out: 3:00 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: STRAW HAT PIZZA Date: 05/11/2016 <br /> Address: 1238 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: SAFI, MOHAMMAD YOUNS Telephone: (209)825-8744 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECT/REINSPECT-Set 101 ROUTINE (Chargeable) Reinspection on or after: 10/11/2016 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The 5 year Food Manager is not available. One person shall obtain the 5 year Food MAnager's <br /> Certificate within 60 days. Once the exam is taken and the certificate is received, e-mail a copy of the certificate to <br /> Kadeanne Linhares(klinhares@sjcehd.com). <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The shredded cheese blend at the pizza prep unit is 49F. Maintain cold food at 41 F or below. Correct <br /> today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dishwasher is not operating. Per owner, a part needs to be ordered. Post a sign on the dishwasher <br /> alerting employees not to use it. <br /> All dishes, utensils, equipment must be washed in the 3-comp sink using the wash-rinse-sanitize-air dry procedure. <br /> Provide proof of correction that the dish machine is in proper working order prior to use. E-mail to klinhares@sjcehd.com. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0007988 PR0508200 SC334 05/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />