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Environmental Health Department <br />Facility Name and Address: PAPA MURPHYS TAKE N BAKE PIZZA, 552 N MAIN ST, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: I observe some empty boxes, placed on the floor at the back door of the facility. dispose empty boxes <br />today to keep facility clean and litter free. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: I observe food debris at and underneath the 4 D cooling unit at the front counter. Clean floor today and <br />as needed. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 126 <br /> 103 <br />Expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Salami -- Front cold hold -- 41.00º F Mushroom -- Front cold hold -- 41.00º F <br />4 D reach in cooler/ under prep table -- Front counter -- 41.00º F Tomatoes -- Front cold hold -- 41.00º F <br />Prep sink -- 121.00º F Pepperoni -- Front cold hold -- 39.00º F <br />Hand sink -- Rest room -- 102.00º F Pineapple -- Front cold hold -- 38.00º F <br />Back non adjustable hand sink -- 118.00º F Sausage -- Front cold hold -- 41.00º F <br />3 D True reach in cooler/ under prep table -- Front -- 41.00º F Shredded cheese -- Front cold hold -- 41.00º F <br />Walk in cooler -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />QUAT test strips are available on site. <br />All food items on both front cold hold, have temp at 41F and below. <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001295 PR0163255 SC001 09/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD