Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 1:20 pm <br />12:50 pm <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: (209) 368-2636 Owner/Operator: DUNCAN FOODS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2520 PACIFIC AVE, STOCKTON 95204 <br />Date: 07/06/2021Name of Facility: LITTLE CAESARS PIZZA <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Timers for prepared pizzas were not on. Make sure to use timers for public health control. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Blue wire racks next to walk in cooler, tall pan racks, bottom of metal table next to mixer, mop basin, and <br />large plastic racks are not clean. Detail clean by 1 week and on a routine basis. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Hood and hood filters are greasy. Walls to the left of hood are also greasy. Detail clean hood/filters/walls <br />by 2-4 weeks and as needed. <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 />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 /> 200 <br /> 128 <br /> 110 <br />Adrianna Hernandez April 13, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001805 PR0163250 SC001 07/06/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD