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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � Vrept�+fSS growshere. Time In: 11.30 am <br /> Time Out: 12:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MEZZO Date: 09/13/2022 <br /> Address: 3499 BROOKSIDE RD, STOCKTON 95219 <br /> Owner/Operator: TUTTO BENE FOODS LLC Telephone: (209)473-7300 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/27/2022 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer container for the dishwasher was empty at the beginning of the inspection. The sanitizer <br /> was replaced and the dishwasher still was not sanitizing a minimum chlorine concentration of 50 Parts Per Million (PPM). <br /> Discontinue use until it has been repaired. Manually sanitize dishes and utensils with 100 PPM chlorine or 200 PPM Quat for <br /> proper sanitation. <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:Food handler cards were unavailable for review during the inspection. Provide a copy of the food <br /> handler cards to(baker@sjgov.org within two weeks. <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:Paper towels were available but not stocked inside the dispenser in the men&women's restrooms. <br /> Maintain paper towel dispenser stocked and in good repair at all times. Correct today. <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(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Diced salami, held on ice,was observed at 47 F. Ensure food items in ice are submerged in ice and are <br /> maintained at 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 /> FA0008048 PR0508373 SCO01 09/13/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />