|
Time In: 1-30 pm
<br /> Time Out: 2:19 pm
<br /> San Joaquin County
<br /> y, Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> a P.. Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd
<br /> d�IFO.RN
<br /> Food Program Official Inspection Report
<br /> Name of Facility: DAVIDS NEW YORK STYLE PIZZA Date: 02/03/2015
<br /> Address: 1744 W HAMMER LN,STOCKTON 95209
<br /> Owner/Operator: CALDER, DAVID Telephone: (209)483-6927
<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 /> #1 Demonstration of knowledge
<br /> OBSERVATIONS: The food safety certificate has expired. Provide this department with copy of a current certificate. If the
<br /> certificate has not been renewed, it must be within 60 days. per owner, he signed up for the class/exam on 1/28/15.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: Mold buildup inside the ice machine. Clean and sanitize by 2/3/15.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair.(114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #45 Floors, Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS: Debris buildup under the dishwasher, ice machine, storage shelves. Grease buildup under and behind
<br /> cooking equipment. Some mold buildup on the walls and ceilings inside the walk in cooler. Clean throughout the facility by
<br /> 2/3/15.
<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 COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Expiration Date:
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FA0001848 PRO160058 SCO01 02103/2015
<br /> EHD 16-23 Rev.01/30/15 Page 1 of 2 Food Program OIR
<br />
|