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SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 9.30 am <br /> € Time Out: 10:15 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: JACKS PIZZA AND BAR Date: 11/30/2020 <br /> Address: 1223 W YOSEMITE AVE , MANTECA 95336 <br /> Requestor: AMANPREET SINGH SIDHU,JACKS PIZZA AND BAR Telephone: (916)753-4127 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082870 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide one food manager certificate within 60 days and food handler cards to all other employees within <br /> 30 days from the day of hiring. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk in cooler is at 46F, 3 sliding doors display cooler at the front is at 45F and all food items on the cold <br /> hold are between 43F and 45F. Provide 41 F or below today to all cooling units and food items on the cold hold. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Facility will be using QUAT tablets to set sanitizer buckets for food contact surfaces sanitization. Provide <br /> QUAT test strips before operating to check the required 200 ppm concentration. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Front hand sink is draining slowly. Fix before operating. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0000863 SR0082870 SC061 11/30/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />