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Environmental Health Department <br />Time In: <br /> 1:59 pm <br /> 1:12 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 957-2081 Owner/Operator: UJS MANAGEMENT LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 7628 PACIFIC Ave, STOCKTON 95207 <br />Date: 07/06/2022Name of Facility: CAPS PIZZA <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food handler certificates were not available during the inspection. Provide copies of valid food <br />handler's certificates to lbaker@sjgov.org. Correct within 15 days. (REPEAT) <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: The paper towel dispenser at the bar hand sink was either broken or empty. Maintain the paper towel <br />dispensers stocked and in good working order during operations to ensure proper hand washing. Correct today. <br />Cleaning chemicals were observed stored inside the hand sink at the waitress station making the hand sink inaccessible for <br />hand washing. Maintain the hand sink accessible at all times to ensure proper hand washing. This was corrected on site. <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: The observed temperature of the sliced tomatoes and thousand island dressing on the prep top of the <br />two door Dukers cooler was 49 F. Adjust unit so that it maintains 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Chlorine sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure <br />proper sanitation of food preparation and contact surfaces, dishes and utensils. Correct within seven days. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002654 PR0160862 SC001 07/06/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD