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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:39 am <br /> Time Out: 12:21 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN MIKE'S PIZZA Date: 03/20/2020 <br /> Address: 870 W SCHULTE RD, TRACY 95376 <br /> Owner/Operator: SINGH, DAVINDER Telephone: (209)836-4141 <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The shelving in the walk-in cooler has debris/build-up. Clean walk-in cooler shelving by 1 week. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall behind the large mixer has sauce splatter. Clean and sanitize the wall 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: Davinder Singh Expiration Date:August 04,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shredded cheese--41.00°F macaroni salad--41.00°F <br /> cottage cheese--41.00°F ham--40.00°F <br /> 3 door True pizza prep--40.00°F ground sausage--40.00°F <br /> 1 comp prep sink--127.00°F hard boiled eggs--41.00°F <br /> walk-in cooler--41.00°F ground beef--40.00°F <br /> wings-out of oven--188.00°F pizza-out of oven--207.00°F <br /> NOTES <br /> chlorine sanitizer test strips available <br /> Dining room closed to customers/to-go only/no buffet or salad bar <br /> FA0012105 PR0515361 SCO01 03/20/2020 <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 />