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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol:n+ess grows here, Time In: 12-07 pm <br /> Time Out: 12:39 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN MIKES PIZZA Date: 09/07/2021 <br /> Address: 2260 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: SINGH, GURDIP Telephone: (209)952-4141 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 air temperature of the 4 door pizza prep is 46F. Food at this unit is 45-49F. Maintain refrigeration <br /> and cold food at 41 F or below. Correct 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:There is a particle board shelf in the walk-in cooler. Paint or treat this raw wooden surface so the surface <br /> is smooth, cleanable and non-absorbent. Correct ASAP. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shamsher S Boparai Expiration Date: March 20,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 door pizza prep(air temp of unit) 46.00°F salami at 4 door prep--49.00°F <br /> salad dressing at salad bar--44.00°F sausage at 4 door prep--47.00°F <br /> pasta salad at salad bar--41.00°F paneer at 4 door prep--49.00°F <br /> shredded cheese at 4 door prep(mozzarella)--45.00°F shredded cheese at 4 door prep(cheese blend)--49.00°F <br /> breadsticks-out of oven 213.00°F walk-in cooler--36.00°F <br /> potqto salad at salad bar 44.00°F pizza-out of oven--203.00°F <br /> NOTES <br /> FA0017775 PR0526258 SCO01 09/07/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />