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SAN J O A Q U I Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: PIZZA HUT#758534, 920 N MAIN ST, MANTECA 95336
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Walk in cooler compressor is leaking the water condensate from the fan opening and the water is
<br /> collected in bin to be disposed later. Repair the walk in cooler compressor in 1 week.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Walk in cooler floor, under the storage shelves, has debris. Clean floor today and as needed.
<br /> Walk in cooler walls have mold and build up. Clean walls today and as needed.
<br /> Floor and hard to reach corner, under the fryer, have grease. Clean floor today and as needed.
<br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor
<br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily
<br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original
<br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d),
<br /> 114266, 114268, 114268.1, 114271, 114272)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Adam Bautista Expiration Date: March 22,2027
<br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 148°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 140°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> Mop sink-- 125.00°F Pepperoni--Cold hold/pizza prep line--40.00°F
<br /> Walk in cooler--45.00°F Hand sink--Rest room--101.00°F
<br /> Sausage--Cold hold/pizza prep line--40.00°F 4 D reach in cooler/under prep table--Pizza prep line--41.00°F
<br /> Salami--Cold hold/pizza prep line--39.00°F Shredded cheese--Cold hold/pizza prep line--40.00°F
<br /> 2 D McCall cooler--37.00°F
<br /> NOTES
<br /> Sanitizer bucket, by the walk in cooler, is at Chlorine 100ppm.
<br /> Facility is conducting food safety training to all employees, in house on yearly basis.
<br /> RE INSPECTION IS REQUIRED IN 2 WEEKS.
<br /> FA0001403 PRO163132 SCO01 11/02/2022
<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
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