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Time In: 2-30 pm <br /> Time Out: 3:10 pm <br /> oP4�!N. San Joaquin County <br /> �.•' '.0 <br /> y Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> �IFUR <br /> Food Program Official Inspection Report <br /> Name of Facility: PIZZA GUYS Date: 12/21/2015 <br /> Address: 520 E YOSEMITE AVE,MANTECA 95336 <br /> Owner/Operator: RATTANACHANE, OUDOM Telephone. (209)235-5555 <br /> Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The shelves in the walk-in cooler have flour and dust build-up. Clean shelves by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The ceiling vent in the kitchen has dust accumulation. Clean vent by 2 weeks. <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 /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Margaret Rattanachane Expiration Date:July 03,2016 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 110'F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> pizza-- 189.00° F cheese--33.00°F <br /> walk-in cooler--41.00° F 2 door Pepsi True-- 34.00°F <br /> ham--35.00° F sausage--36.00° F <br /> pepperoni--41.00°F 3 door pizza prep-- 35.00° F <br /> NOTES <br /> No comment entered. <br /> FA0001289 PRO161519 SCO01 12/21/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />