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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 11:20 am <br /> Time Out: 11:49 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MOD PIZZA Date: 03/14/2023 <br /> Address: 2682 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: MOD SUPER FAST PIZZA LLC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 1 door Continental at the finish table is 44-46F. Reduce the temperature of this unit to 41 F or below. <br /> 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:On the left side of the pizza oven, there is a tile missing and there is some slight damage under the <br /> missing tile. Replace missing tile and repair as needed using approved materials. Correct by next routine inspection. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Erick Retana Expiration Date:September 17,2025 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 152°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken- 39.00°F bacon--39.00°F <br /> cheddar cheese--40.00°F ham--38.00°F <br /> diced tomatoes--35.00°F 2 door Continental-side prep--38.00°F <br /> 2 door Continental-right(greens)- 38.00°F chick peas/garbanzo beans--40.00°F <br /> 1 door Continental-finish table--44.00°F--re-check:46F 1 comp food prep sink--130.00°F <br /> vegan sausage--40.00°F 1 door Continental(meat)--40.00°F <br /> Turbo Air merchandiser--40.00°F restroom hand sinks--100.00°F <br /> pizza-out of oven--191.00°F walk-in cooler--40.00°F <br /> 2 door Continental-left(veggies)--38.00°F <br /> FA0024740 PR0543563 SCO01 03/14/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />