Laserfiche WebLink
Time In: 220 pm <br /> Time Out:x:40 pm <br /> oa�`�t". San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sjgov.org/ehd <br /> ��FOR <br /> Food Program Official Inspection Report <br /> Name of Facility: HALAL PIZZA Date: 06/05/201 <br /> Address: 1540 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: NISAR, MOHAMMAD Telephone (209)477-9777 <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 <br /> health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Tomatoes on the reach-in section of the 3D cooler, and bottom section of the same 3D cooler at 43 F. <br /> Provide 41 F or below for storage of potential hazardous food. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:sanitizer sink not set up and manager is not clear on how much sanitizer to use or what kind, but facility <br /> has sanitizer(bleach) available, and manager stated they don't begin ware wash until washer comes in around 5 pm. Provide <br /> sanitizer at 100 ppm chlorine or equivalent immediately. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097. <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, <br /> 114141) <br /> #34 warewashing Facilites Maintained <br /> OBSERVATIONS: No test strip. Provide in 1 day. <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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wpe cloths not stored in sanitizer bucket or placed in laundry. Store wipe cloth in sanitizer bucket, or <br /> place in laundry basket. Corrected on site. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e)) <br /> FA0017723 PRO526192 SCO01 06/05/2015 <br /> EHD 16-23 Rev.OV30/15 Page 1 of 2 Food Program OIR <br />