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Time In: 1:40 fL <br /> Time Out: 2:20 pm <br /> 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 /> 4i <br /> Food Program Official Inspection Report <br /> Name of Facility: DAVIDS NEW YORK STYLE PIZZA Date: 09/07/2016 <br /> Address: 1744 W HAMMER LN,STOCKTON 95209 <br /> Owner/Operator: CALDER, DAVID Telephone: (209)477-2677 <br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate is at locked office. E mail to mflohrschutz@sjcehd.com by 09/08/16 to avoid <br /> another re-inspection. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Saw metal scrub at prep sink. Remove. All utensils shall be washed ay ware washing sink or dish <br /> washer. Prep sink is only for food. <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, 114141) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Walk in metal shelves have residue. Detail clean by 1 week and as needed. <br /> CAL CODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS: Couple of refrigerators lack thermometers. Provide by 2 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> FA0001848 PRO160058 SC333 09/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2Food Program OIR <br /> fm C <br />