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r �I A (1111 Environmental Health Department <br /> CC)UNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 11:05 am <br /> Time Out: 12:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: BLAZE PIZZA Date: 12/15/2020 <br /> Address: 2976 GRANT LINE RD,TRACY 95376 <br /> Owner/Operator: DAMM FINE PIZZA LLC Telephone: (559)740-0255 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 <br /> OBSERVATIONS:The 1 door Continental reach-in at the finishing counter is 44F. Decrease the temperature of this unit to <br /> 41 F or below. 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There are some open brownies in the walk-in freezer. Maintain all food items containerized/covered. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Claudia Medina Expiration Date:June 22,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> meatball--41.00°F pizza-out of oven--209.00°F <br /> shredded cheese--40.00°F walk-in cooler--35.00°F <br /> ham--40.00°F restroom hand sinks--100.00°F <br /> 2 door Continental-right--40.00°F Federal merchansiser--54.00°F--no potentially hazardous food <br /> ricotta--38.00°F 2 door Continental-side--37.00°F <br /> spicy meatball--41.00°F 1 door Continental-middle--40.00°F <br /> 1 door Continental-finishing counter--44.00°F 2 door Continental-left--40.00°F <br /> NOTES <br /> FA0023113 PR0540443 SCO01 12/15/2020 <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 />