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SAN <br /> J O A Q U I N Environmental H <br /> COU "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIZZA PLUS, 110 W MAIN ST, RIPON 95366 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed used tongs and pizza cutters being stored in a container on a prep table. The utensils and <br /> container had food debris and residue on them. Recommend using clean utensils each time or using 41 F or colder water to <br /> store utensils in. <br /> The ice cream cups/bowls on top of the soft serve machine were laid face down directly on the machine. Use a cleanable <br /> container or a paper lining to help prevent any contamination to the food service of cups/bowls. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust hood and filters have grease accumulation. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kristen Dolan Expiration Date:September 12,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1/2 True fridge--45.00°F soft serve--37.00°F <br /> salami--prep cooler--48.00°F hand sinks--100.00°F <br /> roast beef--prep cooler--44.00°F sandwich prep cooler--52.00°F <br /> chicken--2 dr pizza prep--43.00°F Winholt--115.00°F <br /> 2 dr pizza prep--41.00°F pizza--Metro C5--137.00°F <br /> ham--prep cooler--47.00°F Fogel--front--46.00°F <br /> Fogel--back--41.00°F dough walk in--41.00°F <br /> 1 dr True prep--41.00°F meat balls--prep cooler--47.00°F <br /> pepperoni--1 dr pizza prep--41.00°F tomatoes--prep cooler--49.00°F <br /> hand sink--rr--100.00°F salami--1 dr pizza prep--41.00°F <br /> pastrami--prep cooler--49.00°F ham--2 dr pizza prep--41.00°F <br /> NOTES <br /> A re-inspection will occur in or after 2 weeks. <br /> FA0000655 PRO161433 SCO01 10/11/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />