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Environmental Health Department <br />Time In: <br />12:30 pm <br />11:51 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 835-2376 Owner/Operator: ATWAL INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1166 E YOSEMITE AVE, MANTECA 95336 <br />Date: 07/27/2023Name of Facility: HAPPY PIZZA MANTECA <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Dish washer has chlorine 25ppm. Provide chlorine 50 ppm today. Facility will use the 3 comp sink with <br />QUAT 300 ppm to sanitize utensils till machine repair. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 2 D reach in cooler/ under prep table, at the pizza prep line, has temp at 43F. Provide 41F or below <br />today. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 25 126 <br /> 117 <br />Harpreet Atwal February 20, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 D Saba reach in cooler/ under prep table -- Pizza prep line -- <br />43.00º F -- All food items held on it, are at 41F or below. <br />Pepperoni -- Cold hold / pizza prep line -- 39.00º F <br />1 D display cooler -- 41.00º F Mop sink -- 128.00º F <br />Diced tomatoes -- Cold hold / pizza prep line -- 40.00º F Hand sink -- Employee rest room -- 101.00º F <br />1 D Atosa reach in cooler/ under prep table -- Pizza prep line -- <br />41.00º F -- All food items held on it, are at 41F or below. <br />Prep sink -- 125.00º F <br />Walk in cooler -- 40.00º F Sausage -- Cold hold / pizza prep line -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013565 PR0517720 SC001 07/27/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD