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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: PIZZA GUYS, 520 E YOSEMITE AVE, MANTECA 95336 #38 Approved I Sufficient Ventilation and Lighting OBSERVATIONS:The exhaust vent above the oven does not have a cover and has build up inside. Provide cover and clean exhaust within 5 days. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:The rubber base at the back between dry storage and 3 comp sink is damaged.The wall also has some holes. Repair or replace within 2 week. Rubber or vinyl cove base are not allowed. CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Oudom Rattanachane Expiration Date:October 02,2020 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS hand sink--rr--100.00°F 3 dr True prep--41.00°F sausage--prep--41.00°F pepperoni--prep--33.00°F mop--120.00°F cheese--prep--41.00°F walk in--44.00°F pizza--warmer--117.00°F ham--prep--34.00°F warmer--117.00°F NOTES No comment entered. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. ��f Received by: Name and Title: Kayla Godfrey, manager EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 FA0001289 PRO161519 SCO01 10/25/2019 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com