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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11:05 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ROUND TABLE PIZZA Date: 02/04/2021 <br /> Address: 2120 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: RTP104INC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Pizza oven hood filter plates have grease accumulation and build up. Clean filter today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:2 D Arctic Air reach in cooler/under prep table at the pizza prep line, has a broken top lid handle. <br /> Replace handle in 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sara Blanke Expiration Date:October 26,2021 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 118°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Perlick cooler--By front hand sink--38.00°F Diced tomatoes/Cold hold--Pizza prep line--39.00°F <br /> Pepperoni/cold hold--Pizza prep line--41.00°F 1 CO2 tank--137.000 L <br /> Shredded cheese/Cold hold--Pizza prep line--40.00°F Ham/cold hold--Pizza prep line--49.00°F <br /> Sausage/Cold hold--pizza prep line--40.00°F Back hand sink--117.00°F <br /> Prep sink--127.00°F 3 D Arctic Air reach in cooler/under prep table--Pizza prep line-- <br /> 41.00°F <br /> Mop sink--122.00°F Walk in cooler--40.00°F <br /> 2 D Arctic Air reach in cooler/under prep table--Pizza prep line-- Back hand sink--By washing area--114.00°F <br /> 40.00°F <br /> Hand sink--Women rest room--100.00°F <br /> NOTES <br /> FA0018366 PR0527088 SCO01 02/04/2021 <br /> EHD 16-23 Rev.09/16/2020 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 />