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#33 Nonfood Contact Surfaces Clean OBSERVATIONS: Hood filters and the exterior surfaces of the fryers, have grease accumulation. Clean surfaces today and as needed. CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) #45 Floors, Walls, Ceilings; Clean and Maintained OBSERVATIONS: Floor and wall at and underneath the fryers, have grease accumulation and food debris. Clean the floor and the walls today. Back splash ,the wa and the floor, at the 3 comp sink and dish washer, have splatters and build up. Clean the wall and the floor today. CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS No Temperature Data Collected FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS COMMENTS AND OBSERVATIONS Complaint inspection. As per person in charge, he is aware of the complaint and corrective measures have been taken. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees. As per person in charge, all pizza topping are received cooled to be held in the walk in cooler and batches on the cold hold unit at the pizza prep line for pizza preparation. The wings are received breaded, frozen and in bags to be stored in the 1 D freezer by the frying station to be fried to order. Facility uses one bucket with chlorine solution, at the fryers station, and other bucket at the pizza prep area to sanitize food contact surfaces. I don't observe any chemicals stored around the food areas or at the clean utensils storage shelves. Chlorine strips are available on site.Hand sinks, at food prep area and in the rest room, have hot water at 100F, accessible and fully supplied with soap and paper towels. 3 food manager certificate on site are valid. I don't observe any raw meat stored by ready to eat food as a potential source of contamination. Dish washer chlorine is at 50 ppm. All food items on the pizza prep line cold hold units, are at 41F or below. Walk in cooler is at 40F. 2 D cooler, at the pizza prep area, is at 41F. Accurate probe thermometer is available on site. Employees are using gloves to prepare food and gloves are available. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist:Phone:(209) 616-3052 , GEHANE FAHMY Page 2 of 2EHD 16-23 Rev. 04/07/22 Complaint Inspection Report FA0001403 CO0055998 SC004 07/20/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd