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Time In: 11.10 am <br /> Time Out: 11:24 am <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: PIZZA PLUS Date: 01/23/2017 <br /> Address: 19018 MAIN ST, LINDEN 95236 <br /> Owner/Operator: GALLUP, GAIL LYN &GREGORY LEE Telephone: (209)887-3035 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:There is some grease buildup on the hood filters. Clean as soon as possible. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gail Gallup Expiration Date:October 31,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--120.00°F Salad bar--41.00°F <br /> 2 dr True 41.00°F Walk in cooler--41.00°F <br /> 3 dr True prep cooler--41.00°F <br /> NOTES <br /> -Previous report and food handler cards on site <br /> -Sanitizer bucket: 200 ppm QUAT <br /> -Facility currently has 200 Ib of CO2. Owner states she will reduce the amount to under 137 Ib. Please be aware that CO2 is <br /> an asphyxiant and is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety <br /> Code, Division 20, The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will <br /> be placed into the SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to <br /> report your hazardous materials in the California Environmental Reporting System (CERS). For more information or to <br /> comply with the reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <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 /> *&�i <br /> Received by: Name and Title: Gail Gallup, Owner <br /> EH Specialist: LEYNA HUYNH Phone: (209)468-3446 <br /> FA0000012 PRO160456 SCO01 01/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />