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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> prn <br /> 7fa�p[r+85S grows here. Time In: 1:07 <br /> Time Out: 1:50 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ROUND TABLE PIZZA Date: 10/04/2022 <br /> Address: 2405 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: ROUND TABLE PIZZA INC Telephone: (209)466-7988 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/18/2022 <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:The air temperature of the three door prep top reach-in cooler was observed at 52 F. The bacon <br /> crumbles in the cooler were observed at 55 F, sausage was observed at 49 F and ham observed at 54 F. Adjust unit to <br /> maintain food at 41 F or below. All potentially hazardous food in cooler to be discarded. Correct today. (REPEAT) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher is currently not sanitizing a minimum chlorine concentration of 50 Parts Per Million <br /> (PPM). Discontinue use until it has been repaired. Manually sanitize dishes and utensils with 100 PPM chlorine or 200 PPM <br /> quat for proper sanitation. <br /> Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine concentration between 100- <br /> 200 Parts Per Million (PPM), or quat concentration between 200-400 Parts Per Million (PPM)for proper sanitation of all <br /> food preparation and contact surfaces. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food manager's certificate or food handler cards were not available during the inspection. <br /> Provide a copy of a valid 5-year food manager's certificate and a copy of each current food handler card to <br /> (baker@sjgov.org within 14 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0001540 PRO160475 SCO01 10/04/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />