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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.49 pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BLAZE PIZZA Date: 01/31/2020 <br /> Address: 2976 GRANT LINE RD,TRACY 95376 <br /> Owner/Operator: DAMM FINE PIZZA LLC Telephone: (559)740-0255 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and filters above the pizza oven have build-up. Clean and sanitize hood and hood filters by 2 <br /> weeks. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Britt Quarnstrom Expiration Date: November 14,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> frsh mozzarella cheese--39.00°F 2 door Continental-online station--41.00°F <br /> ham--41.00°F 1 comp prep sink--120.00°F <br /> tofu -41.00°F pizza-out of oven--212.00°F <br /> walk-in cooler--41.00°F 1 door Continental pick-up counter--41.00°F <br /> bacon-in walk-in cooler--41.00°F 1 door Continental-cheese--40.00°F <br /> 2 door Continental-salad--36.00°F sausage--35.00°F <br /> salami--41.00°F Federal merchandiser--40.00°F <br /> 2 door door Continental-toppings--40.00°F <br /> NOTES <br /> wiping cloth buckets 200 ppm Quat/test strips are available <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> CJ <br /> Received by: Name and Title: Mario Lopez,Asst. MGR. <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0023113 PR0540443 SCO01 01/31/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />