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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 12-40 pm <br /> Time Out: 1:36 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHICAGO'S PIZZA WITH A TWIST Date: 10/04/2019 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: SINGH, SANDASHNI Telephone: <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:None of the hand washing stations contain single use paper towels inside of the paper towel dispenser. <br /> Provide and maintain stocked at all times to ensure proper hand-washing is taking place inside of facility. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The cold holding temperature in the 3 door pizza prep cooler is currently tempted at 48F. The mozzarella <br /> cheese on top was tempted at 52F.The cold holding temperature for potentially hazardous foods shall be 41 F or below. <br /> Repair or replace prep cooler if cold holding temperature can not be obtained. The sauces held inside of the prep cooler <br /> were transfered to a different cooler and the mozzarella cheese was thrown out voluntarily. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Facility currently lacks sanitizing strips. Provide to ensure proper sanitizing levels during ware-washing. <br /> This is a repeat violation, correct within 7 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping clothes were being stored on counter tops and on the prep table. Discontinue practice today <br /> and store all wiping clothes inside of the sanitizer buckets with 50-100 PPM chlorine when not in use. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <br /> FA0012251 PR0515622 SCO01 10/04/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />