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S ` ` , J O A Q U I N Environmental Health Department
<br /> C0U "ATY
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MOUNTAIN MIKES PIZZA MORADA, 4339 E MORADA LN, STOCKTON 95212
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Back hand sink is loose. Fix sink to the wall in 1 week.
<br /> I observed grease on hood filter. Clean today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:2 CO2 tanks are stored, in office, unchained. Secure tanks today.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #44 Premises: Clean/Litter Free;Vermin-Proof
<br /> OBSERVATIONS:Back door is kept open during inspection. Close back door at all times to keep facility vermin proof.
<br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen
<br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be
<br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2,
<br /> 114259.3, 114279, 114281, 114282)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Shamsher Boparai Expiration Date: March 20,2022
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 133°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> Beans salad--Cold hold/Dining--43.00°F Prep sink--125.00°F
<br /> Cheese--Cold hold/Dining--39.00°F Pasta salad--Cold hold/Dining--40.00°F
<br /> Potatoes salad--Cold hold/Dining--41.00°F 3 D Defied reach in cooler/under prep table--45.00°F
<br /> Hand sink--Front counter-- 102.00°F Mop sink--126.00°F
<br /> Walk in cooler--40.00°F
<br /> NOTES
<br /> Sanitizer bucket is not set up. Set up sanitizer bucket with chlorine 100 ppm or QUAT 200 ppm or more. Corrected on site.
<br /> 3 comp sink is used as pre rinse sink for the dish washer.
<br /> FA0018329 PR0527043 SCO01 04/02/2019
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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
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