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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: MOUNTAIN MIKES PIZZA, 1120 N MAIN ST, MANTECA 95336 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler light is not adequate. Provide adequate light in 1 week. This is repeated violation. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back hand sink is leaking from pipe and waste water is collected in little bucket. Bar hand sink is leaking <br /> on the floor and from the faucet neck. Repair leakage in the back kitchen and bar hand sinks in 1 week. This is repeated <br /> violation. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expired Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Pepperoni--Cold hold/pizza prep line--40.00°F 3 CO2 tanks--150.000 L--50lbs each. <br /> Prep sink--122.00°F Walk in cooler--38.00°F <br /> Shredded cheese--Cold hold/pizza prep line--39.00°F Mop sink--126.00°F <br /> 4 D reach in cooler/under prep table--Pizza prep line--40.00°F 1 D warmer--142.00°F <br /> Hand sink--Women rest room--100.00°F 3 D True reach in cooler/under prep table--Back kitchen-- <br /> 41.00°F <br /> Salami--Cold hold/pizza prep line--41.00°F Ham--Cold hold/pizza prep line--40.00°F <br /> NOTES <br /> Bar is closed now due to COVID-19 and no salad bar as well. <br /> Chlorine and QUAT test strips are available. <br /> Sanitizer bucket is set up with QUAT 300 ppm. <br /> Re inspection is required in 2 weeks. <br /> FA0000802 PRO161150 SCO01 03/10/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />