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COMPLIANCE INFO_2021
EnvironmentalHealth
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1600 - Food Program
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PR0163132
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COMPLIANCE INFO_2021
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Last modified
10/27/2021 11:11:56 AM
Creation date
9/27/2021 7:54:14 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2021
RECORD_ID
PR0163132
PE
1614
FACILITY_ID
FA0001403
FACILITY_NAME
PIZZA HUT #758534
STREET_NUMBER
920
Direction
N
STREET_NAME
MAIN
STREET_TYPE
ST
City
MANTECA
Zip
95336
CURRENT_STATUS
01
SITE_LOCATION
920 N MAIN ST
P_LOCATION
04
P_DISTRICT
003
QC Status
Approved
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SJGOV\jcastaneda
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EHD - Public
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SAN J 0 A Q U I N Environmental Health Department <br /> CC)U NTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIZZA HUT#758534, 920 N MAIN ST, MANTECA 95336 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Sausage--Cold hold/pizza prep line 41.00°F Salami--Cold hold/pizza prep line--41.00°F <br /> 4 D reach in cooler/under prep table Pizza prep line--41.00°F 2 D McCall cooler--37.00°F <br /> Walk in cooler--41.00°F Pepperoni--Cold hold/pizza prep line--40.00°F <br /> Hand sink--Rest room--105.00°F Pineapple -Cold hold/pizza prep line--40.00°F <br /> Cheese--Cold hold/pizza prep line- 41.00°F Mop sink--125.00°F <br /> Shredded cheese--Cold hold/pizza prep line--39.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 100 ppm. Chlorine test strips are on site. <br /> Facility is conducting food safety training to all employees, in house. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001403 PRO163132 SCO01 09/22/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />
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