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is NJI I Environmental Health Department <br /> SAOAOIN <br /> COUNTY <br /> — <br /> Time�f ,,Cri SS fGw3 I1BfE. Time In: 12.11 <br /> prn <br /> Op0,`' Time Out: 12:46 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPA MURPHY'S TAKE N BAKE Date: 08/27/2020 <br /> Address: 3550 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: DHUGGA,ARVINDER S Telephone: (209)234-7272 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the toppings at the left make table are warmer than 41 F(mozz cheese 45F, sausage crumbles <br /> 45F, and ham 44F). Maintain cold food at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor behind the long prep table (outside of the walk-in cooler door)has mold build-up. Clean and <br /> sanitize area today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nicole Jones Expiration Date:May 30,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--41.00°F ham--44.00°F <br /> walk-in cooler--40.00°F restroom hand sink--100.00°F <br /> 3 door prep table-left--38.00°F mozzarella cheese--45.00°F <br /> 3 door prep-right--39.00°F cheese blend--41.00°F <br /> sausage crumbles--45.00°F 1 comp prep sink--120.00°F <br /> 2 door Pepsi True--41.00°F diced tomatoes--41.00°F <br /> FA0019186 PR0528468 SCO01 08/27/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />