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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows Frere, Time In: 1:47 pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HAPPY PIZZA MANTECA Date: 06/05/2018 <br /> Address: 1166 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: ATWAL INC Telephone: (209)835-2376 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The temperature in the walk in cooler was 43F. Maintain temperature of 41 F or below. Correct 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harpreet Atwal Expiration Date:January 17,2022 <br /> Warewash Chlorine(Cl): 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 /> cheese--prep--40.00°F tomatoes--prep--37.00°F <br /> 3 dr Bev Air--40.00°F hamburger meat--prep--38.00°F <br /> 1 dr Pepsi--37.00°F pepperoni--prep--39.00°F <br /> mop--120.00°F sausage--prep--39.00°F <br /> dough--walk in--40.00°F 1 dr Coke--40.00°F <br /> ham--walk in--37.00°F ham--prep--39.00°F <br /> prep--120.00°F walk in--43.00°F <br /> hand sink--rr--100.00°F salami--prep--40.00°F <br /> NOTES <br /> Quat bucket at 300ppm. Steramine tabs and test strips available. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is requfees will be assessed at the current hourly rate. <br /> #44" v <br /> Received by: Name and Title: Jeff Carpenter, employee <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0013565 PR0517720 SCO01 06/05/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />