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SAN JOAQUIN <br /> Environmental Health Department <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BR CHICAGO PIZZA, 2511 N TRACY BLVD,TRACY 95376 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is an open bag of corn meal on the prep table. Once the bulk bag is opened, re-containerize the <br /> bag into smaller durable container with a snug fitting lid. 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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Post provided SB-180 signage within customer view today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sink--60.00°F 2 door Coke IMbera--47.00°F <br /> mozzarella--pizza prep--40.00°F 3 door US pizza prep--38.00°F <br /> salami--pizza prep--40.00°F 1 cop prep sink 140.00°F <br /> shredded cheese--salad bar--41.00°F 1 door reach-in 34.00°F <br /> walk-in--41.00°F ham--salad bar 41.00°F <br /> 2 door Turbo Air salad bar--34.00°F tandoori chicken--pizza prep--37.00°F <br /> NOTES <br /> 60#of CO2 on site this date. <br /> Lunch Buffet is 11a-2p <br /> 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 <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jatinder Kaur, owner's sibling <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0024302 PR0542317 SCO01 01/24/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />