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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greol:n+ess grows he, . Time In: 120 pm <br /> Time Out: 1:57 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HELLA PIE PIZZA COMPANY Date: 12/16/2020 <br /> Address: 50 W TENTH ST,TRACY 95376 <br /> Owner/Operator: MEDINA, MARCUS Telephone: (209)237-2034 <br /> Program Element: 1613-FOOD EST 501-1000 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door True(at the back of the house)is 49F(diced tomatoes are 47F). Decrease the temperature <br /> of this unit and cold held foods to 41 F or below. Correct today. <br /> Re-check of unit is 47F. <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: Marcus D Medina Expiration Date: May 13,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True @ back of the house(air temp)--49.00°F 2 door True @ front of the house--41.00°F <br /> pizza(out of the oven)--207.00°F pizza-front of the house(after"finishing")--163.00°F <br /> mop sink--120.00°F 2 door True @ back of the house(air temp)re-check--48.00°F <br /> 3 door Avery--41.00°F 2 door True prep--34.00°F <br /> shredded cheese--41.00°F diced tomatoes @ 2 door True @ back of the house 47.00°F <br /> 1 comp prep sink--120.00°F diced/shredded chicken--41.00°F <br /> NOTES <br /> FA0003134 PRO161523 SCO01 12/16/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />