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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` 7fa�p[r+85S grows here. Time In: 1.10 tm <br /> Time Out: 2:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PIETROS TRATTORIA Date: 04/21/2022 <br /> Address: 317 E KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: MURDACA,JIM(FOOD SERVICE INC) Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/28/2022 <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 MAJOR <br /> OBSERVATIONS:The chef drawer under the grill was 51 F,the small chicken pieces in the front were 53-54 F. Relocate <br /> potentially hazardous food items to other coolers until this unit is at 41 F or below and discard any PHF items that are above <br /> 50 F. Corrected on site,the small chicken pieces were discarded. <br /> The drawers on the right side of the 6 drawer prep table which were directly across from the brick oven were 43 F. Provide <br /> 41 For below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:There was no sanitizer at the kitchen dishwasher,there was a tray in the dishwasher during the <br /> inspection. Discontinue using dishwasher for sanitizing until it provides 50 ppm chlorine minimum and manually sanitize <br /> utensils with at least 200 ppm quat. Corrected on site, the 3 comp sink had 300 ppm quat. Manager sent CMA service report <br /> which stated that the squeeze tubes for the dishwasher were replaced and the dishwasher was providing 50 ppm chlorine. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed 1 expired food handler card. Provide valid food handler card within 30 days. <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 /> FA0000949 PRO161815 SCO01 04/21/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <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 />