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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greoln+eSS grows he,, . Time In: 12-45pm <br /> Time Out: 1:34 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN HOUSE TANDOOR PIZZA Date: 11/27/2023 <br /> Address: 1140 S TRADITION ST, MOUNTAIN HOUSE 95391 <br /> Owner/Operator: DEOL,JASPAL Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:Per employees on site this date,the dishwasher is being used. It was repaired last week Tuesday or <br /> Wednesday and was last used Saturday night. <br /> At the start of the inspection,the dishmachine was not turned on. Machine was turned on to verify that the repair had been <br /> made.The starting temperature was 64F. The dishmachine was run 15+times and did not reach 160F at the final rinse.At <br /> the time inspector left,the temperature display was 135F and the thermolabel had not blacked out. <br /> Do not use this dishmachine until it is capable of providing 160F (minimum)at the final rinse. <br /> All dishes, utensils, equipment, etc., must be washed manually at the 3-comp sink using the wash-rinse-sanitize-air dry <br /> procedure. <br /> Received texted photos of correction at 1:52p: digital display on the machine reads 160F and the thermolabel top square <br /> (160F)turned black. <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, provide a copy to Kadeanne Linhares via e-mail or text(klinhares@sjgov.org/209-616-3025). <br /> Employees on site lack copies of their 3 year Food Handler Cards. Maintain copies of employee's Food Handler Cards on <br /> site and accessible. Correct by 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 /> FA0027743 PR0548538 SC333 11/27/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />