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Environmental Health Department <br />Time In: <br />11:15 am <br />10:33 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 368-6666 Owner/Operator: TRAN, TUAN Q <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 914 W LODI AVE, LODI 95240 <br />Date: 02/08/2018Name of Facility: PIZZA GUYS <br />Reinspection on or after: 02/22/2018 <br />Food Program Official Inspection Report <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: Shredded cheese at 3 door reach-in/prep top is at 54F, diced chicken 46F, cut tomatoes 46F, caesar <br />dressing 44F, shredded mozzarella cheese 43F. <br />Provide a temp of 41F or lower of this unit so that foods in this unit are 41F or lower. Ok, corrected shredded cheese <br />voluntarily disposed. <br />3 door reach-in under prep is at 62F. Ok, corrected now at 41F (unit was not turned on) Foods are stocked in unit from <br />walk-in every morning per employee. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: 4-5 food handler cards have expired. Provide valid food handler cards. <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: 3 comp and mop sink are below 120F.Provide hot and cold water with hot water at a minimum of 120F. <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 /> #29 Toxic Substances Properly Identified/Stored/Used <br />OBSERVATIONS: Cleaning product (AJAX) is stored on the same shelf as food equipment. Store cleaning equipment in a <br />different location. <br />CALCODE DESCRIPTION: All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br />utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000566 PR0160287 SC001 02/08/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com