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Environmental Health Department <br />Time In: <br />12:00 pm <br />11:27 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 952-4141 Owner/Operator: SINGH, GURDIP <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2260 W GRANT LINE RD, TRACY 95377 <br />Date: 10/18/2022Name of Facility: MOUNTAIN MIKES 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 4 door True pizza prep unit is 49F. Toppings at this unit are 43-49F. Reduce the temperature of this <br />unit and the food it stores to 41F or lower. Correct today. REPEAT VIOLATION. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 127 <br /> 100 <br />Shamsher Boparai June 24, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 comp food prep sink -- 127.00º F diced tomatoes (pizza prep) -- 48.00º F <br />macaroni salad (salad bar) -- 38.00º F pepperoni (pizza prep) -- 49.00º F <br />linguica (pizza prep) -- 49.00º F 4 door True pizza prep (air) -- 49.00º F <br />restroom hand sinks -- 100.00º F potato salad (salad bar) -- 42.00º F <br />walk-in cooler -- 41.00º F blue cheese dressing (salad bar) -- 38.00º F <br />ground sausage (pizza prep) -- 48.00º F shredded cheese (pizza prep) -- 43.00º F <br />shredded cheese (salad bar) -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth bucket 200 ppm Quat / both Quat and Cl sanitizer test strips are available <br />No signature obtained <br />Inspection report typed up in the office 2:29p-2:36p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017775 PR0526258 SC001 10/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD