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Time In: 11.33 am Time Out: 12:18 pm �P.�•u��t. P San Joaquin County Environmental Health Department W X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • cq., iP• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �iFORN Food Program Complaint Inspection Report Name of Facility: WOODBRIDGE PIZZERIA Date: 05/25/2017 Address: 18879 N LOWER SACRAMENTO RD,WOODBRIDGE 95258 Owner/Operator: CASTILLO, ELIZABETH M Telephone: (209)333-8412 Program Element: 1600-FOOD PROGRAM Complaint#: C00043523 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: COMPLAINANT ALLEGES THE PIZZA PREP COOLER IS KEPT UNPLUGGED THROUGHOUT THE DAY AND PIZZA TOPPINGS ARE IN THE UNIT, FRYERS HAVE EXCESSIVE GREASE NEAR THE BOTTOM OF FRYER, MISSING COVER PLATES CREATE A FIRE HAZARD. 3 WEEKS AGO COMPLAINANTS SPOUSE CONSUMED PINEAPPLE, SAUSAGE AND BACON PIZZA AND GOT FOOD POISONING APPROXIMATELY 6 HOURS LATER. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM--LOCATION--TEMP°F--COMMENTS 3 door reach-in--under prep--41.00°F 2 door--Turbo air back up refrigerator--41.00°F NOTES i went to the facility and spoke to the person in charge who was not aware of complaint. Per person in charge food handling training occurs once per year. No ill employees for the last two weeks. All ingredients are stored in 3 door reach-in under prep I observed 3 door under prep table that is at 41 F. Pineapple, bacon, sausage pizza is prepared by taking pineapple, bacon and sausage out of 3 door under prep and placing on dough with sauce and cheese. I observed 3 door under prep. Items are covered. I also observed 2 door back up Turbo refrigerator(41 F). A few items are uncovered in 2 door Turbo air refrigerator. Cover foods. I discussed deep fryer with person in charge. Per person in charge this piece of equipment was broken and not in use for approximately one week and cover plate was not on this piece of equipment. I observed deep fryer, cover plate is on fryer. I observed debris around fryer. Clean today. Per person in charge this piece of equipment is cleaned every2-3 days. Clean today. Other item observed, debris on dough roller and food seasoning containers. Clean today. Operator to provide proof. Observed ceiling tile missing in kitchen area. Provide within 3 days. Hand wash sinks kitchen and bar area 100F or higher with soap and paper towels. Sanitizer bucket greater than 100ppm (chlorine).Note: Currently the is 140 pounds of carbon dioxide at the facility. Please be aware that CO2 is an asphyxiant and is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the SJC Environmental Health Program for Hazardous Material Business Plan (HMBP) and will be required to report your hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ FA0012179 C00043523 SCO04 05/25/2017 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report