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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�5� <br /> Time Out: 1:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Mountain Mikes Pizza Date: 12/09/2020 <br /> Address: 1255 Lillian Ave, ESCALON 95320 <br /> Owner/Operator: MADDOX RESOURCES INC. Telephone: (209)847-1025 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up yet. Set up bucket with chlorine 100 ppm or higher or with QUAT 200 ppm <br /> or higher today. Corrected on site. QUAT is now at 200 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe food debris in the rinsing compartment of the 3 comp sink as employee is using it as pre rinse <br /> sink. Clean rinsing compartment today and use it only to rinse utensils after being washed in the washing compartment of <br /> the ware wash sink. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tamra McCowan Expiration Date:September 17,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 121 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Ham--Cold hold/prep line--41.00°F 2 sliding D True mini cooler--Front--41.00°F <br /> Walk in cooler--40.00°F 3 D True reach in cooler/under prep table--Prep line--40.00°F <br /> Raw ground meat--Cold hold/prep line- 41.00°F Diced tomatoes--Cold hold/prep line--41.00°F <br /> Shredded cheese--Cold hold/prep line- 41.00°F Prep sink--124.00°F <br /> Salami--Cold hold/prep line--40.00°F Sausage -Cold hold/prep line--41.00°F <br /> pepperoni--Cold hold/prep line--40.00°F Chicken--Cold hold/prep line 41.00°F <br /> Hand sink--Women rest room--108.00°F Pizza warmer--Front counter--140.00°F <br /> Mop sink--121.00°F <br /> FA0018622 PR0527490 SCO01 12/09/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />