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Time In: 12.42 p <br /> Time Out: 1:40 om <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: MILAN'S PIZZA Date: 01/10/2017 <br /> Address: 1150 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: AZIZI, FARUDIN AHMAD Telephone: (209)239-8500 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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:Paper towel dispensers are empty. Refill paper towel dispensers today. Facility is using terry cloth <br /> towels. <br /> Pump style soap is not available(squeeze bottle soap is being used). Provide pump style soap today. <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 walk-in cooler is 45F and the ham slices at the prep table are 44F. Cold food shall be maintained at <br /> 41 F or below. Correct today. <br /> The walk-in cooler recheck is 43F. <br /> Maintain a t 41 F or below. <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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed some Hot Shot and Real Kill an the janitor's closet. Use only commercial grade/food safe <br /> items that are approved for use in food facilities. Remove these items from the facility today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The chlorine test strips at the facility are for a swimming pool Obtain proper chlorine test strips from a <br /> restaurant supply location. Obtain by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0000816 PRO162303 SCO01 01/10/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />