Laserfiche WebLink
Environmental Health Department <br />Time In: <br />12:35 pm <br />11:20 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: MURDACA, JIM(FOOD SERVICE INC) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 317 E KETTLEMAN LN, LODI 95240 <br />Date: 05/27/2021Name of Facility: PIETROS TRATTORIA <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 <br />OBSERVATIONS: The salad prep and the chef drawer refrigerators are not cold enough at 45 F and 50F respectively. <br />Decrease and maintain temperature to 41 F or lower by today. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: The ice maker has mildew build up. Clean this by today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />Kendall Patterson November 14, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />blue air 3 door reach in -- 35.00º F pasta prep -- next to pizza prep -- 45.00º F <br />piza prep -- 41.00º F salad prep near oven -- 41.00º F <br />salad prep near grill -- 41.00º F soup -- 170.00º F <br />walk in -- 41.00º F chef drawer -- under grill -- 50.00º F <br />pasta sauce -- steam table -- 160.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket - 3oo ppm quat <br />no signature due to covid 19 <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000949 PR0161815 SC001 05/27/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com