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Time In: 12-36 pm <br /> Time Out: 1:30 pm <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPA MURPHYS PIZZA Date: 02/01/2017 <br /> Address: 2309 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: LEGACY GROUP INC Telephone: (209)368-7272 <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips onsite are for testing chlorine sanitizer.The sanitizer being utilized on site is <br /> quaternary sanitizer. Provide test strips for quaternary sanitizer. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer for salad refrigerator is inaccurate. Provide accurate reading thermometer. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: John Cook Expiration Date: March 04,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mopsink- 140.00°F salad refrigerator--45.00°F <br /> 3 door reach-in--under pizza prep/next to hand sink--41.00°F prep sink--next to 3 comp--121.00°F <br /> hand sink- front--129.00°F display refrigerator--35.00°F <br /> hand sink- 100.00°F 3 door reach-in--under pizza prep table--41.00°F <br /> 3 comp--130.00°F hand sink--restroom--105.00°F <br /> NOTES <br /> Note: Sink next to 3 comp is utilized as a prep sink. <br /> FA0006878 PR0505580 SCO01 02/01/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />