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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 11.08 am <br /> Time Out: 12:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHICAGO'S PIZZA WITH A TWIST Date: 11/08/2019 <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: INSPECTION/REINSPECTION (Chargeable) <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 <br /> OBSERVATIONS:The hand washing station in the restroom contains paper towels but not inside of the dispenser. Keep <br /> and maintain single use paper towels inside of the dispenser at all times. Correct today(repeat violation). <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 <br /> OBSERVATIONS:The cold holding temperature for the 3 door pizza prep cooler is currently tempted at 47F.All cold <br /> holding units shall be tempted at 41 F or below.All food has been removed and placed in separate functioning coolers. <br /> Repair or replace the cooler within 7 days(repeat violation). <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 /> provide within 7 days(repeat violation). <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 are currently being stored on counter tops and on the prep table.discontinue practice <br /> today and store all wiping clothes inside of a sanitizer bucket with 50-100 ppm chlorine,when not in use(repeat violation). <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 sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0012251 PR0515622 SC333 11/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />