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Facility: JAH, Inc d/b/a Atwater Pizza Factory
Address: 1300 Commerce Ave., Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-06-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-06-2019 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
(CDI) Observed the air curtain on the back delivery door was turned off and there was an active delivery. Keep the air curtain on at all times when the back delivery door is open to help minimize and prevent the entrance of vermin. Air curtain was turned on during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-06-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(CDI) Observed the build up of soda syrup and dust on the soda dispenser machine nozzles. Clean/sanitize and increase frequency to prevent build up. Soda dispenser was cleaned during inspection.

Observed the light inside the two door upright freezer is burned out and needs a new bulb. Provide a new light bulb in the unit.

Observed build up of dust and grease on the baffles of the hood system. Clean and increase frequency to prevent build up.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-06-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. (CDI) Observed the build up of debris in the floor drain under the soda dispenser. Clean and increase frequency to prevent build up. Floor drain was cleaned during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-06-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (CDI) Observed the temperature of the temperature of pre-made pizzas in the pizza prep area that were measured at 54F. Employee stated pizza was prepared and left out of temperature control for about 30mins. Keep all potentially hazardous food at 41F and under at all times. Pizza was moved into the walk-in unit during inspection. Facility may use time as a control if a log is kept and or stickers placed on pre-made pizzas of when they were made and use by/discard time after 4 hours.

Observed the temperatures of the pizza and other items on the hot holding unit was measured at 126F. Back heating units were not turned on and food items were not being kept at correct temperatures in the back section. Back section was turned on during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-30-2018: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-30-2018 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(CDI) Observed hot water temperature at hand wash sink in women's restroom only reaching 68F. Repair so that hot water of at least 100F shall be provided for proper handwashing.

(CDI) Observed empty paper towel dispenser at hand wash sink in the back near the dough prep table. Provide paper towels to properly dry hands after washing.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)