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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 12-15 pm <br /> ry Time Out: 12:48 pm <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: STRAW HAT PIZZA Date: 06/26/2020 <br /> Address: 1238 N MAIN ST , MANTECA 95336 <br /> Requestor: RB HS LLC STRAW HAT PIZZA-SUKHUINDER BASSI, STRAW HAT PIZZ Telephone: (530)870-7904 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082183 <br /> Inspection Type: 061 -CONSULTATION <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:Provide food manager certificate within 60 days and food handler cards for all hired employees in 30 <br /> days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:4 D reach in cooler, at the prep line, has temp at 46F. Provide 41 F or below today. <br /> Some food items on the cold hold have temp 46F-48F and some food items have temp above 50F. Provide 41 F or below <br /> for all potentially hazardous food today. Former owner; still operating the facility; voluntarily discarded all food above 50F. <br /> Salad bar cooling unit is not in use now and is turned off due to COVID-19 pandemic.When using salad bar cooling unit, <br /> provide 41 F or below at all times. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Dish washer is not in use though all chemicals are present.As per former owner, maintenance company <br /> didn't come yet to maintain dish washer and 3 comp sink is used instead to wash, rinse and sanitize utensils. Provide <br /> chlorine 50 ppm when dish washer is in use. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Hand sink is adjacent to the pizza prep table and lacking splash guard. Provide splash guard of at least 6 <br /> inches high to the hand sink in 2 weeks. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0007988 SR0082183 SC061 06/26/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report <br />