Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here. Time In: 11:57 am <br /> Time Out: 1:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PIETROS TRATTORIA Date: 08/13/2019 <br /> Address: 317 E KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: MURDACA,JIM(FOOD SERVICE INC) Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Back hand wash station has temporary soap dispenser. Provide wall mounted soap dispenser in 1 week. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Right and left side 1 D 6 drawers reach in coolers have temp at 44F. Provide 41 F or below 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Pedro Pascual Expiration Date: May 26,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 154°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 134°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Employee rest room--118.00°F 2 D cooler--Bar--39.00°F <br /> 3 D Blue Air cooler--By waitress area--41.00°F 1 D 6 drawers reach in cooler Lt side--Front prep area--44.00°F <br /> 4 D cooler--Bar--40.00°F Cheese display cooler--Dining--41.00°F <br /> 2 comp sink--Back--143.00°F 1 D cooler--By prep sink/Front prep area--39.00°F <br /> Hand sink--Bar--109.00°F Prep sink--BAck--140.00°F <br /> Prep sink--Front prep area--142.00°F Mop sink--150.00°F <br /> Hand sink--Women rest room--100.00°F 1 D 6 drawers reach in cooler Rt side--Front prep area--44.00° <br /> F <br /> Hand sink--Front prep area--109.00°F Walk in cooler--40.00°F <br /> NOTES <br /> FA0000949 PRO161815 SCO01 08/13/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />