Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 9:54 am <br /> Time Out: 10:11 am <br /> Grtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PIZZA GUYS Date: 04/19/2022 <br /> Address: 3007 N TRACY BLVD , TRACY 95376 <br /> Requestor: SATYAJIT SINGH DHANJU, PIZZA GUYS Telephone: (314)280-5680 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085069 <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. <br /> All other employees shall obtain the 3 year Food Handler Card within 30 days of hire. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Cold Tech prep unit is 49F(air temperature). The unit was turned on at 10am. Re-checked <br /> the temperature at 45F. Per staff person,the unit was serviced and is now operating properly. Ensure the temperature of <br /> this unit(and the food at this unit)is 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop sink--126.00°F ham--41.00°F <br /> walk-in cooler--41.00°F diced tomatoes in walk-in cooler--41.00°F <br /> 2 door Cold Tech pizza prep--49.00°F--just turned on at 10am- salami--41.00°F <br /> re-checked 45F <br /> shredded cheese--41.00°F 3 comp hot water--123.00°F <br /> NOTES <br /> This is a re-inspection from the consultation inspection conducted 3-30-22. <br /> FA0007197 SR0085069 SC061 04/19/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />