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Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotne53 grows here. Time ln: 1:05 pm <br /> Time Out: 1:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RICK'S NEW YORK STYLE PIZZA IN Date: 07/10/2019 <br /> Address: 1320 LAKEWOOD MALL , LODI 95242 <br /> Owner/Operator: RICHARD CALDER Telephone: (209)609-9598 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:The lettuce in the walk in is stored on the floor and the flour near the prep area is sotred too close to the <br /> floor. Store all food items 6 inches above the floor. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The coving near the soda dispenser and the floor near the salad 3 door prep ref are damaged. Repair <br /> these areas by 1 week.the floor is dirty under equipment in the prep area. Clean 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: Richard Calder Expiration Date:April 11,2020 <br /> Warewash Chlorine(Cl): 50 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 /> walk in--40.00°F blue air 3 door salad prep--41.00°F <br /> 2 door pizza prep(rt)--40.00°F 2 door reachin--near beer taps--41.00°F <br /> 2 door pizza prep(Lt)--36.00°F <br /> NOTES <br /> sanitizer bucket- 100 ppm quat <br /> FA0000414 PRO163193 SCO01 07/10/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />