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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 369-7272 Owner/Operator: LEGACY GROUP INC <br />Address: 2309 W KETTLEMAN LN, LODI 95242 <br />Date: 01/25/2022Name of Facility: PAPA MURPHYS PIZZA <br />Food Program Complaint Inspection Report <br /> 1:28 pm <br />12:50 pm <br />Time Out: <br />Time In: <br />Complaint #: CO0054611 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT ORDERED FROM THIS FACILITY ON 1/20/22 AT AROUND 12:00 PM. THEY ORDERED A 5 MEAT <br />PIZZA WITH VEGGIES AND 2 SALADS. THE COMPLAINANT TOOK IT HOME AND PLACED IT IN THEIR <br />REFRIGERATOR FOR A COUPLE OF HOURS THEN COOKED IT AND CONSUMED IT. COMPLAINANT ALLEGES ON <br />1/21/22, BOTH COMPLAINANT AND HUSBAND BEGAN EXPERIENCING DIARRHEA. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />Environmental Health Department <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />I went to facility and the manager who was aware of compliant. <br />A 5 meat pizza is sauce mozzarella cheese, sausage, Canadian bacon, Pepperoni, Italian Sausage, bacon and ground beef <br />which is a stuffed crust pizza. <br />Customer added on vegetables (spinach, artichoke, onions, olives, pineapple, tomatoes) <br />Cook time is 32-40 minutes at 350F. <br />All meat items come to the facility pre cooked. <br />I observed food items in the walk-in refrigerator (42.2F) <br />Spinach and romaine come to the facility per washed. <br />All other vegetables are washed and cut at the facility. <br />I observed walk-in refrigerator (42.2F) an pizza prep refrigerators (41F) <br />and salad grab and go (41F). <br />I observed proper glove use. <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone: <br />John Cook, <br />STEPHANIE RAMIREZ <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0006878 CO0054611 SC004 01/25/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com