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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time ln: 11-19am <br /> Time Out: 12:04 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN MIKE'S PIZZA Date: 05/25/2023 <br /> Address: 870 W SCHULTE RD, TRACY 95376 <br /> Owner/Operator: SINGH, DAVINDER Telephone: (209)836-4141 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/08/2023 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing sanitizer at the final rinse.the machine was run 3+times. Sanitizer <br /> level is>10ppm Cl. Repair the machine to provide chlorine sanitizer of 50ppm Cl (minimum)at the final rinse. <br /> Until the unit is repaired to proper function, use the manual warewash procedure for all warewashing:wash, rinse, sanitize <br /> (100ppm Cl or 200 ppm Quat), air dry. <br /> Owner called Ecolab. Service tech may come out today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Copies of Food Handler Cards(FHC)for a few employees are not on site this date. Maintain copies of all <br /> employee's FHC on site and accessible. If an employee lacks the 3 year FHC, it shall be obtained within 30 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:The 3 door pizza prep is 43F. Some of the food at the salad bar is 43F. Maintain refrigeration and cold <br /> food at 41 F or below. Correct today. <br /> Units turned down. <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 /> FA0012105 PR0515361 SCO01 05/25/2023 <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 />