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SANJOAQUI Environmental Health Department <br /> ,n ` _k .�` COUNT Timeln: 11-15am <br /> Imo€ Time Out: 11:50 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PIZZA GUYS Date: 11/05/2020 <br /> Address: 7860 WEST LN , STOCKTON 95210 <br /> Requestor: MIKE MORGAN, PIZZA GUYS Telephone: (916)293-2002 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082596 <br /> Inspection Type: 061 -CONSULTATION <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:Owner/operator must take a food safety class/exam within 60 days from the date the permit is issued <br /> and provide a copy to this department. <br /> All other employees must obtained a food handler card within 30 days of employment and maintain copies at the facility. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Install a paper towel and soap dispenser in the restroom. Correct prior to operating the business. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Make sure the prep tables maintain 41 F or below. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Make sure to set up sanitizer solutions for wiping cloths used more than once. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0019395 SR0082596 SC061 11/05/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />