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Environmental Health Department <br />Time In: <br /> 2:25 pm <br /> 2:00 pm <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: (209) 237-2034 Owner/Operator: MEDINA, MARCUS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 50 W TENTH ST, TRACY 95376 <br />Date: 01/05/2022Name of Facility: HELLA PIE PIZZA COMPANY <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 soup at hot hold is 130F. Maintain hot foods at 135F (or greater). Correct today. <br />Soup turned up. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Pizzas for pizza-by-the-slice are cooked and then placed at the front counter display. Maintain a <br />time/temperature log for these pizzas (no more than 4 hours at front display, then discard). Correct today. <br />Timers, stickers, written tags, etc. suffice for a time/temp log. <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 />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 /> 145 <br /> 100 <br />Marcus D Medina May 13, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door True - cheese -- 41.00º F 2 door True at BOH -- 33.00º F <br />mop sink -- 166.00º F 2 door True at back door -- 27.00º F <br />ham -- 41.00º F pizza out of the oven -- 199.00º F <br />soup at hot hold -- 130.00º F 3 door Avery - dough -- 40.00º F <br />shredded cheese -- 41.00º F 2 door True prep -- 41.00º F <br />pepperoni -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003134 PR0161523 SC001 01/05/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD