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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 12-37 rL <br /> Time Out: 1:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PIZZA GUYS Date: 08/31/2021 <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Rest room hand sink has non working paper towels dispenser(dead battery)and temporary paper roll is <br /> placed on top of the dispenser. Provide paper towels from dispenser today. <br /> Rest room door is kept open during my inspection. Keep the rest room door closed at all times. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kayla Godfrey Expiration Date:April 13,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 109°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--104.00°F Pepperoni--Cold hold--40.00°F <br /> Sausage -Cold hold--40.00°F Ham--Cold hold--41.00°F <br /> Mop sink 121.00°F 3 D reach in True cooler/under prep table--41.00°F <br /> Cheese--Cold hold--41.00°F Walk in cooler--39.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 200ppm. <br /> QUAT test strips are available. <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 /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001289 PRO161519 SCO01 08/31/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 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 />