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Environmental Health Department <br />Facility Name and Address: NIZARIO'S PIZZA & GRILL, 347 N MAIN ST, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, under the walk in cooler storage shelves are dirty. Clean the floor today <br />and as needed. <br />Walls in the walk in cooler, have splatter and mold. Clean/ sanitize( with chlorine 100ppm) walls today and as needed. <br />Food prep area floor is lined with Vinyl sheet that is showing many gaps and patches. Replace the Vinyl sheet/ used <br />approved material to repair the floor in 4 weeks. <br />"The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse <br />storage areas, janitorial areas, and all restrooms and employee change areas, shall be smooth and of durable construction <br />and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall <br />with a three-eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl <br />top set base is not permitted in these areas [CRFC §114268]. <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 />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 /> 120 <br /> 108 <br />Muna Issa October 30, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Mop sink -- 120.00º F Salami -- Cold hold unit/ pizza prep line -- 41.00º F <br />Walk in cooler -- 41.00º F Prep sink -- 120.00º F <br />Shredded cheese -- Cold hold unit/ pizza prep line -- 41.00º F Pepperoni -- Cold hold unit/ pizza prep line -- 41.00º F <br />Tomatoes -- Cold hold unit/ pizza prep line -- 40.00º F Hand sink -- Rest room -- 103.00º F <br />3 D reach in cooler/ under prep table -- Cold hold unit/ pizza prep <br />line -- 41.00º F <br />1 D Pepsi display cooler/ dough -- Back -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Chlorine test strips are available. <br />All food handler cards are valid. <br />Spray bottle with chlorine 200ppm sanitizing solution is used to sanitize food contact surfaces. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0012302 PR0515707 SC001 11/03/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD