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Environmental Health Department <br />Time In: <br />11:47 am <br />11:18 am <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: (314) 280-5680 Owner/Operator: DHANJU, SATYAJIT SINGH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3007 N TRACY BLVD, TRACY 95376 <br />Date: 07/17/2023Name of Facility: PIZZA GUYS <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The Food Handler Card for the employee on site this date is not available. Maintain copies of employee's <br />Food Handler Cards on site and accessible. Correct by 30 days. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the back of the house hand sink is not dispensing towels (needs <br />batteries?). Repair the dispenser to proper function today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 4 door pizza prep air temperature is 44F. Toppings at the 4 door pizza prep are 43-46F. Maintain <br />refrigeration and cold food at 41F or below. Correct 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 /> #29 Toxic Substances Properly Identified/Stored/Used <br />OBSERVATIONS: Observed two canisters of Orthene and one jug of Spectracide on the toilet room shelving. Remove <br />household insecticides from the facility today. Use only commercial grade / food safe products. <br />CALCODE DESCRIPTION: All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br />utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007197 PR0506095 SC001 07/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD