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Time In: 1.40 prn <br /> Time Out: 3:101)m <br /> �...Q ...P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SICILY PIZZA Date: 05/02/2016 <br /> Address: 1205 PLAZA AVE, ESCALON 95320 <br /> Owner/Operator: ARROYO, DORA Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/16/2016 <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 MAJOR <br /> OBSERVATIONS:The 4 door pizza prep unit is 57F(plugged in upon inspector's arrival). Rechecked temperature: 54F <br /> (decreasing). <br /> The ham is 54F and the cheese and pepperoni are 49F. Per owner's mother,these items were taken out of the walk in <br /> cooler an hour ago for the lunch rush.All toppings were returned to the walk-in cooler. <br /> Maintain all cold food at 41 F or below. Correct today. <br /> Until the 4 door pizza prep unit can maintain all food at 41 F or below, maintain all toppings in the walk-in cooler(take out as <br /> needed and return to the walk-in). <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:The hot water throughout the facility is 95-96F. Increase hot water temperature to 120F(minimum)to the <br /> 3-comp sink, 1 comp prep sink and mop sink. Increase hot water temperature to 100F (minimum)to the handwashing sinks. <br /> Corrected on site to 120F+. <br /> Maintain hot water at all times. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:There are numerous small fly-like insects throughout the facility.Take action to remove insects from the <br /> facility. Use only commercial grade/food-safe products(no household chemicals).Correct today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0017640 PRO526072 SCO01 05/02/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />