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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 10:20 am <br /> € Time Out: 11:00 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TAHOE'S PIZZA Date: 03/17/2023 <br /> Address: 1205 PLAZA AVE , ESCALON 95320 <br /> Requestor: ELIZABETH GARCIA,TAHOE'S PIZZA Telephone: (530)718-9412 <br /> Program Element: 1603-FOOD VEHICLE INSPECTION Request#: SR0086481 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide one food manager certificate within 60 days and rest of employees food handler cards within 30 <br /> days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Multi D reach in cooler/under prep table, at the pizza prep line, has temp at 44F. Provide 41 F or below <br /> before operating. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:I observe utensils stored in the prep sink compartment. store clean utensils after being washed and <br /> sanitized in clean area away from any source of contamination. <br /> Facility will be using QUAT to sanitize utensils and food contact surfaces. Provide QUAT strips before operating. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler has dim light. Provide adequate lights before operating. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> FA0017640 SR0086481 SC061 03/17/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />