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Time In: 1:15 pm <br /> Time Out: 2:20 pm <br /> k+M. San Joaquin County <br /> WX Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> '�. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: DOMINOS Date: 12/21/2015 <br /> Address: 107 W NORTH ST,MANTECA 95336 <br /> Owner/Operator: TEAM CENTRAL VALLEY INC Telephone: (209) 633-0000 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Safety Certificate and Food Handler Cards for employees are not available for review. <br /> One person from this facility must obtain the 5-year Food Safety Certificate (Food Manager). Provide a copy within 60 days. <br /> All other employees shall obtain the Food Handler Card. Provide copies within 30 days. <br /> Fax or e-mail to Kadeanne Linhares (klinhares@sjcehd.com) <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 4 door pizza prep unit is 44F (air temperature). Maintain unit at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at orbelow 4V 45°F or at orabove 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloth bucket(s) are not set up. Set up a bucket with a sanitizer to store wiping cloths in between <br /> uses. Sanitizer level shall be 200 ppm Quat or 100 ppm Cl (minimum). Correct ASAP. <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 sanitizes.(114135, 114185.1 114185.3(d-e)) <br /> FA0022562 PRO539463 SCO01 12/21/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />