Laserfiche WebLink
r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.07 am <br /> Time Out: 12:04 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Michael's New York Style Pizza, Inc Date: 10/10/2023 <br /> Address: 2300 W Alpine Ave, STOCKTON 95204 <br /> Owner/Operator: GINA CALDER Telephone: (209)462-6668 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/24/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The observed temperature of the display cooler at Gina's Cafe was 61 F.Adjust unit so that it maintains <br /> 41 F or below. Discard any potentially hazardous foods(salsa, pumpkin pies)that have been there for over four hours. Do <br /> not store potentially hazardous foods in cooler until it is repaired. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher in Gina's Cafe was not sanitizing at a minimum of 50 ppm chlorine at the time of the <br /> inspection. Ensure dishwasher sanitizes at a minimum of 50 ppm chlorine at all times. Manually sanitized dishes and <br /> utensils in 100 ppm minimum chlorine for 30 seconds until dishwasher is repaired and verified by EHD. <br /> The bar dishwasher was not sanitizing at a minimum of 160 F at the time of the inspection. Ensure dishwasher sanitizes at <br /> a minimum of 160 F at all times. This was corrected on site by adjusting the settings. <br /> Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine concentration at a minimum of <br /> 100 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct 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:Several of the food handler cards were expired. Renew food handler cards and provide a copy of all <br /> valid 3-year food handler cards to(baker@sjgov.org within two weeks. (REPEAT) <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 /> FA0001695 PRO160469 SCO01 10/10/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 6 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 />