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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIZZA GUYS#123, 1140 E WATERLOO RD, STOCKTON 95205 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Observed grease and dust build up on the vents of the ventilation hood. Remove vents to properly clean <br /> and clean off grease properly before applying vents back onto the hood for use. Correct within 7 days. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed the wiping clothes being stored directly on counter-tops and not placed back into the sanitizer <br /> buckets. Keep and maintain all wiping clothes inside of the sanitizer buckets when not in use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 95°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 95°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Hand washing sink--Restroom--95.00°F <br /> Mop sink--95.00°F 3 Dr Kelvinator prep cooler--41.00°F <br /> NOTES <br /> Routine inspection. <br /> Food handler certifications located on site. <br /> Major violation observed: Facility's hot water is currently reaching a maximum of 95F. <br /> A re-inspection will be conducted on 01/14/2021 in order to ensure a correction has been completed. <br /> Official inspection report emailed. <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 /> Received by: Name and Title: Erika Garcia, Manager <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)616-3023 <br /> FA0007577 PR0506679 SCO01 01/13/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />