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SAN <br /> J O ` Q U I tIA11, Environmental Health Department <br /> C0UN1Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SMACK PIE PIZZA, 121 S SCHOOL ST, LODI 95240 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:The co2 cannisters are not chained to a sturdy surface. Chain the cannisters to a sturdy surface by 2 <br /> days. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the walk in and below the storage rack near the mixer is dirty. Clean and maintain clean <br /> today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Krysta Pleyte Expiration Date: March 04,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> true 3 door prep--veggie--40.00°F true 3 door prep--meat and veggie--44.00°F <br /> walk in--40.00°F <br /> NOTES <br /> sanitizer bucket-200 ppm quat <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 required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Krysta Pleyte, owner <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0022251 PR0538751 SCO01 06/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />