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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol:n+ess grows here, Time In: 11.40 am <br /> Time Out: 12:27 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Round Table Pizza,lnc. Date: 06/28/2022 <br /> Address: 2630 S Tracy Blvd, TRACY 95376 <br /> Owner/Operator: FARZIN YAZDY Telephone: (925)548-1975 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/18/2022 <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 MAJOR <br /> OBSERVATIONS:MAJOR:The air temp of the 2 drawer/1 door pizza prep table is 58F(food at this unit is 46-54F. Per <br /> employee, she arrived at 9:30 this morning at the food was put on the prep table from the walk-in cooler). It was determined <br /> that the unit had been unplugged.At the end of the inspection,the unit went down to 41 F after being plugged back in. <br /> Any food remaining at this unit at 1:30pm shall be discarded. <br /> MINOR:The air temp of the walk-in cooler is 46F(ham at this unit is 46F). Maintain refrigeration and potentially hazardous <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shadi Zadeh Expiration Date:August 02,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: -F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door Delfield--40.00°F salami--49.00°F--discard by 1:30pm <br /> 2 drawer/2 door pizza prep--38.00°F chicken--40.00°F <br /> ham--39.00°F ham at walk-in cooler--46.00°F <br /> pizza-out of oven--185.00°F salami--54.00°F--discard by 1:30pm <br /> string cheese/cheese rope--54.00°F--discard by 1:30pm 1 comp prep--122.00°F <br /> restroom hand sinks--100.00°F walk-in cooler--46.00°F <br /> linguica--39.00°F 2 drawer/1 door pizza prep-air temp--41.00°F--after being <br /> plugged back in <br /> pepperoni--49.00°F 2 door Perlick-no phf--47.00°F <br /> 2 drawer/1 door pizza prep-air temp--58.00°F--unplugged shredded cheese 46.00°F <br /> NOTES <br /> FA0021247 PR0537005 SCO01 06/28/2022 <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 F 209 464-0138 1 www.sjgov.org/EHD <br />