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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIETROS TRATTORIA, 317 E KETTLEMAN LN, LODI 95240 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The external thermometer for the chef drawers read 37 F while the interior of the unit ranged from 45-62 <br /> F. Provide an accurate thermometer for this unit within 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Observed no air gap between front area dump sink discharge pipe and floor sink. Provide 1 in. minimum <br /> air gap within 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 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 /> back steak(cold hold)--middle top chef drawer--41.00°F front chicken(cold hold)--middle top chef drawer--57.00°F-- <br /> range 52-57 F <br /> middle top chef drawer front air temp--62.00°F middle bottom chef drawer air temp--45.00°F <br /> raw chicken/raw ham(cold hold)--top drawers on right side of 6 front steak(cold hold)--middle top chef drawer--55.00°F-- <br /> drawer prep table--45.00°F range 50-55 F <br /> right top chef drawer air temp--46.00°F back chicken(cold hold)--middle top chef drawer--47.00°F <br /> middle top chef drawer back air temp--62.00°F calamari(cold hold)--right top chef drawer--48.00°F <br /> NOTES <br /> Re-inspection. <br /> Chlorine test strips available. <br /> Observed labeled containers in storage room with scoops being used. <br /> Discussed report with Nicole Dennis,Assistant Manager. <br /> No signature captured. <br /> FA0000949 PRO161815 SC333 05/05/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />