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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: D'BONIS PIZZA INC, 2249 JACKSON AVE, ESCALON 95320 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the fryer and stove, has grease. Clean today. <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: Daniel Guadagnolo Expiration Date: November 09,2022 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Boiled eggs--Salad bar--44.00°F Potatoes salad--Salad Bar--42.00°F <br /> Shredded cheese--Salad Bar--41.00°F Hand sink--Rest room--107.00°F <br /> 1 D Blue Air reach in cooler--Fryer area--41.00°F Walk in cooler--40.00°F <br /> Mop sink--140.00°F 2 D True reach in cooler--Prep line--41.00°F <br /> Prep sink--137.00°F Front hand sink--148.00°F <br /> Pizza--Hot hold--144.00°F White cheese--Salad Bar--41.00°F <br /> NOTES <br /> Chlorine and QUAT test strips are available. <br /> Sanitizer bucket is set up with QUAT 300 ppm. <br /> All potentially hazardous food on cold hold is 41 F and below and food on hot hold is 135F and above. <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 /> 9(�- <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000373 PRO161409 SCO01 03/02/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />