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Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: HALAL PIZZA, 1540 E MARCH LN, STOCKTON 95210 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mohammed Nisar Expiration Date: May 12,2020 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 136°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> RR--100.00°F 3-comp--136.00°F <br /> 3D cooler/prep table air--48.00°F WI--39.00°F <br /> Raw chicken in two plastic bins(being prep)--51.00°F sausage(partly frozen)--prep table--30.00°F <br /> tomatoes--prep table--41.00°F sauce--prep table--45.00°F <br /> 1-comp prep--136.00°F shredded cheese--prep table--45.00°F <br /> 2D Beverage Air--41.00°F <br /> NOTES <br /> Notes: <br /> -Sanitizer bucket not set up. Ensure wipe cloths are stored in sanitizer bucket 100 ppm chlorine when wipe cloths are being <br /> used. <br /> -PHF can be out of temperature during prep time but no more than 2 hours before it is returned to temperature control or be <br /> cooked. <br /> -Observed Panini Supremo commercial grill next to 3D prep table. Management stated it is not being used (it was not <br /> plugged in). Ensure only commercial grade approved equipment is used, and under hood if there is any release of greasy <br /> smoke or smoke. <br /> OIR emailed to stocktonhalalpizza@gmail.com <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: Mohammed Nisar, owner <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0017723 PR0526192 SCO01 04/05/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />