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SAN JOAQUIN Environmental Health Department
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<br /> Food Program Service Request Inspection Report
<br /> Facility Name and Address: STRAW HAT PIZZA, 1238 N MAIN ST , MANTECA 95336
<br /> #33 Nonfood Contact Surfaces Clean
<br /> OBSERVATIONS:Hood interior surfaces have build up. Clean in 1 week and regularly.
<br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:4 doors of the 4 D reach in cooler unit have torn gaskets. Replace in 1 week.
<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, 114172, 114177, 114180, 114182)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Ceiling vents, above the cooler unit at the prep line, have black build up. Clean in 1 week and as needed.
<br /> Walls, behind the oven, at the prep table, have splatters. Clean in 1 week and as needed.
<br /> Outer surface of the walk in cooler has a broken base coving. Repair in 1 week.
<br /> Hard to reach corners at the oven station, prep line, underneath the prep table, underneath the 3 comp sink and dishwasher,
<br /> have debris and black build up. Deep clean these areas in 1 week and regularly after.
<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 NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Expiration Date:
<br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> Salami--4 D reach in cooler/prep line--47.00°F Shredded cheese--4 D reach in cooler/prep line--51.00°F
<br /> 4 D reach in cooler/under prep table--Prep line--46.00°F Sausage--4 D reach in cooler/prep line--54.00°F
<br /> Pepproni--4 D reach in cooler/prep line--46.00°F Walk in cooler--41.00°F
<br /> Hand sink--Men rest room--100.00°F Mop sink--120.00°F
<br /> Hand sink--Women rest room--100.00°F Ground beef--4 D reach in cooler/prep line--53.00°F
<br /> NOTES
<br /> Change of ownership.
<br /> Okay to operate. Obtain permit prior operating business.
<br /> FA0007988 SR0082183 SC061 06/26/2020
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program Service Request Inspection Report
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