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Environmental Health Department <br />Time In: <br />12:30 pm <br />11:20 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 239-8500 Owner/Operator: AZIZI, FARUDIN AHMAD <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1150 W YOSEMITE AVE, MANTECA 95337 <br />Date: 05/05/2021Name of Facility: MILAN'S PIZZA <br />Reinspection on or after: 05/19/2021 <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: 2 D reach in cooler/ under prep table at the pizza prep line is just turned on during my visit. I checked <br />unit temp after 30 min, temp is at 54F. Provide 41F or below today. Use ice bath for all food items pulled from walk in cooler <br />to provide 41F or below till maintenance. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One food handler card is not available and food manager certificate is expired. Provide food handler card <br />within 30 days and renew food manager certificate within 60 days. This is repeated violation. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up yet. Set up bucket with bleach 100 ppm or more or QUAT 200 ppm or <br />more today. Corrected on site. Chlorine is at 200ppm now. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: I observe a bulk of frozen raw chicken, placed in middle compartment of 3 comp sink to be thawed. Stop <br />this practice now and follow an approved thawing methods either thawing under running water or store frozen food in cooling <br />unit to be thawed. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000816 PR0162303 SC001 05/05/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD