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Time In: 11-08 am <br /> Time Out: 12:22 pm <br /> �P.Q•u��.. 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: MOUNTAIN MIKES PIZZA Date: 11/02/2016 <br /> Address: 550 S CHEROKEE LN, LODI 95240 <br /> Owner/Operator: FARDSALEHI, HOSSEIN Telephone: (209)333-0173 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 <br /> OBSERVATIONS:Macaroni at salad bar 45 F. Provide 41 F or below for potentially hazardous food (PHF) immediately. <br /> This is a repeat violation. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth on prep table, and sanitizer bucket not set up. Store wipe cloth in sanitizer bucket at 100 <br /> ppm chlorine. Corrected on site. This is a repeat violation. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Hossein Fardsalehi Expiration Date: November 08,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2D cooler/prep table(bottom)--31.00°F Macaroni--salad bar--45.00°F <br /> raw sausage(during food prep within 2 hours)--2D cooler/prep Whole tomato--Walk In--41.00°F <br /> table reach in--48.00°F <br /> RR--108.00°F mop--130.00°F <br /> 3-comp sink/prep sink--134.00°F HW--108.00°F <br /> Kidney beans(not PHF due to pH from vinegar)--salad bar-- Walk In--44.00°F <br /> 48.00°F <br /> NOTES <br /> FA0005955 PR0503738 SCO01 11/02/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />