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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> cYp, Greorne5S grows Mere, Time In:�'10pm <br /> Time Out: 1:17 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPA NINO'S PIZZA Date: 05/26/2020 <br /> Address: 1231 E LOUISE AVE, MANTECA 95336 <br /> Owner/Operator: NINO, ELIAS Telephone: (209)747-2389 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand wash station has a broken soap dispenser and facility is using temporary soap bottle. Repair/ <br /> replace dispenser in 1 week. <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(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Dough mixer has food debris. Clean today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Elias Nino Expiration Date:January 03,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Ham--Cold hold--39.00°F Cheese--Cold hold--41.00°F <br /> 2 D True reach in cooler/under prep table--Prep line--41.00°F Hand sink--Rest room--112.00°F <br /> Sausage--Cold hold--37.00°F Prep sink--120.00°F <br /> Pepperoni--Cold hold--38.00°F Walk in cooler--41.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Sanitizer bucket is set up with QUAT 400 ppm. <br /> FA0020557 PR0535653 SCO01 05/26/2020 <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 />