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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 12-58 pm <br /> Time Out: 1:56 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPA MURPHYS PIZZA Date: 07/24/2020 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card has expired. Provide valid food handler card. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Water in"wash"compartment o ware wash sink is at 81 F.When dishes are in this compartment provide <br /> water at a minimum of 100F. <br /> Ok, corrected water is now at 100F. <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: John Cook Expiration Date: March 04,2001 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--,mop sink- 122.00°F hot water--3 comp--126.00°F <br /> 4 door reach-in--behind front counter--41.00°F warm water--hand sink--100.00°F <br /> warm water--hand sink(front)--119.00°F walk-in--39.00°F <br /> warm water--restroom hand sink--130.00°F hot water--prep sink next to 3 comp--120.00°F <br /> salad/cookie dough refrigerator--40.00°F 4 door reach-in--next to register--41.00°F <br /> NOTES <br /> sanitizer spray bottles and sanitizer bucket 200ppm <br /> FA0006878 PR0505580 SCO01 07/24/2020 <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 />