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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol ness grows here, Time In: 1120 am <br /> Time Out: 11:53 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DOMINOS#7926 Date: 09/15/2021 <br /> Address: 16605 S HARLAN RD, LATHROP 95330 <br /> Owner/Operator: CENTRAL VALLEY PIZZA LLC Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:This facility lacks the 5 year Food Safety Certificate. One person shall obtain the 5 year Food Safety <br /> Certificate within 60 days. Once obtained, e-mail or text a copy to Kadeanne Linhares(klinhares@sjgov.org/ <br /> 209-616-3025). REPEAT VIOLATION. <br /> One employee working today does not have the 3 year Food Handler. Have employee obtain the 3 year Food Handler Card <br /> within 30 days. Maintain all employee's FHCs on site and accessible. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Both employees on site at the time of the inspection washed their hands using cold water. Hands shall <br /> be washed using warm water(100-108F). Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of the right 2 door pizza prep table ranges from 46-49F. Food in this unit(beef <br /> crumbles)is 46F. Reduce the temperature of this unit(and the food it stores)to 41 F or below. Correct today. <br /> RECOMMENDATION: Move potentially hazardous food to another refrigeration unit. Food was moved to the walk-in. <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 /> FA0024647 PR0543436 SCO01 09/15/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />