Laserfiche WebLink
Time In: 12-41i pm <br /> Time Out: 2:10 om <br /> �p4Lutf'!, c 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.sogov.org/ehd <br /> gLiFOR�a� <br /> Food Program Official Inspection Report <br /> Name of Facility: DAVIDS NEW YORK STYLE PIZZA Date. 08/23/2016 <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: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/06/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Chili at yogurt area is not hot enough. Discard. Maintain potentially hazardous food at 135 F or higher at <br /> all times. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate is not on site. Shall be on location by 08/24/16 <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: Buckets with towels and utensils at pizza prep line lacks sanitizer. Provide 100 ppm chlorine or 200 ppm <br /> quaternary ammonium. <br /> Saw metal pad at prep sink. Remove. All utensils shall be washed only at ware washing sink. This sink is only for <br /> washing/rinsing 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hand sink at yogurt area lacks water of at least 100 F. Adjust by 1 week. <br /> CALCODE DESCRIPTION:An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0001848 PRO160058 SCO01 08/23/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />