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atp411ry. 0 San Joaquin County 0 <br /> z� Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> .. a Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.oro/ehd <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MILANO PIZZA, 567 W CLOVER RD, TRACY 95376 <br /> #46 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: Hard to reach floors and walls are not clean. Detail clean by 2 weeks. Recommend using commercial <br /> de-greaser. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114256, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Daniel Schaan Expiration Date:April 20,2017 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp 120°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> 2 door fogel--back--41.00° F walk in—back—38.00°F <br /> 3 door prep—cooks line—40.00°F <br /> NOTES <br /> Rice at 131 F is for personal use <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: O Name and Title: farid owner <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0016645 PRO524791 SCO01 02/23/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />