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Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotness grows here. Time In: 220 pm <br /> Time Out: 3:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TONYS PIZZERIA Date: 03/20/2019 <br /> Address: 514 W LODI AVE, LODI 95240 <br /> Owner/Operator: DARONE, RICK Telephone: (209)368-9295 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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:The blue Air 2 door pizza prep refrigerator is not cold enough. Decrease temperature to 41 F or below by <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the kitchen near the fryer and pizza prep area is wearing down. Repair the worn areas by 2 <br /> week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Vincent Powaser Expiration Date:January 18,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door prep--near walk in--41.00°F walk in--36.00°F <br /> blue air 2 door calzone prep--41.00°F blue air 2 door pizza prep--49.00°F <br /> NOTES <br /> sanitizer bucket- 100 ppm chlorine <br /> FA0000369 PRO160184 SCO01 03/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />