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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11.58 am <br /> Time Out: 12:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PIZZA HUT DELIVERY#758525 Date: 03/02/2020 <br /> Address: 720 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: PACPIZZA, LLC Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall behind the pizza oven has dust accumulation. Clean wall by 1 week. <br /> The floor under the fryer has grease build-up and food debris. Remove food debris and clean by 3 days. <br /> The wall behind the dish washer has build-up. Clean and sanitize by 1 week. <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: Trish Whitt Expiration Date:June 05,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 133°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cheese rope--41.00°F shredded cheese--35.00°F <br /> sausage--36.00°F 1 door Norlake--40.00°F <br /> bacon--41.00°F 4 door pizza prep--37.00°F <br /> restroom hand sink--100.00°F walk-in cooler--41.00°F <br /> pizza-out of oven--201.00°F retarder--41.00°F <br /> NOTES <br /> chlorine sanitizer test strips are available <br /> Food Handler Card exempt <br /> FA0003190 PRO161444 SCO01 03/02/2020 <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 />