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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 129 pm <br /> Time Out: 2:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPA MURPHYS TRACY Date: 02/13/2020 <br /> Address: 1894 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: HALAIT, RAJVANS Telephone: (209)835-5000 <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The hot water at the restroom hand sink is 67F. Provide hot water of 10OF (minimum)to this faucet. <br /> Correct ASAP. <br /> Recommendation: obtain a new faucet for the hand sink. The existing faucet turns all the way around. It is difficult to know <br /> where the hot water"side"is. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rayans Halait Expiration Date: December 01,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> salami--35.00°F walk-in cooler--41.00°F <br /> restroom hand sink--67.00°F sausage--34.00°F <br /> cheese blend--41.00°F mozzarella cheese--40.00°F <br /> beef--30.00°F ham--36.00°F <br /> 4 door pizza prep--41.00°F cookie dough/salad customer reach-in--40.00°F <br /> 1 comp prep sink-- 124.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Quat/quat sanitizer test strips are available <br /> FA0014519 PR0521425 SCO01 02/13/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />