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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> TiIn: 2-30 <br /> Greotness grows here. <br /> Timee OOutut: 3:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Mountain Mike's Pizza Date: 04/16/2019 <br /> Address: 728 W Kettleman Ln, LODI 95240 <br /> Owner/Operator: SINGH, MANDEEP Telephone: (916)512-7927 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser behind the buffet salad bar is empty. Refill the dispenser immediately. COS <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The items for the salad buffet bar are not cold enough between 47 F and 49 F. Decrease and maintain <br /> temperature at 41 F or below by 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:The diced tomatoes and green onions in the walk in refrigerator do not have a lid. Provide a lid for these <br /> items immediately. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jaswinder Bains Expiration Date: May 11,2023 <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 /> walk in--39.00°F cheese--buffet--47.00°F <br /> cottage cheese--buffet--49.00°F true 2 door display--41.00°F <br /> true prep refrigerator--41.00°F <br /> FA0007873 PR0507997 SCO01 04/16/2019 <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 />