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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAPA MURPHYS TAKE N BAKE PIZZA, 552 N MAIN ST, MANTECA 95336 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back hand sink is draining slowly. Fix drainage today. <br /> Floor sink, draining the prep sink and the 3 comp sink, is clogged and the waste water is back flowing on the floor. Fix <br /> plumbing issue at this station today. <br /> Prep sink has hot water knob not working properly. Repair/replace hot knob today. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, under the front line cold hold unit at the front counter, has food debris. Clean floor today and as <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Christopher Azevedo Expiration Date:August 17,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 123°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Front non adjustable hand sink--96.00°F shredded cheese--Front line cold hold unit/front counter-- <br /> 39.00°F <br /> Walk in cooler--40.00°F Salami--Front line cold hold unit/front counter--40.00°F <br /> Sausage--Front line cold hold unit/front counter--41.00°F Mops ink--125.00°F <br /> 3 D True reach in cooler/under prep table--Back line/front-- Diced tomatoes--Front line cold hold unit/front counter--41.000 <br /> 33.00°F F <br /> Prep sink--123.00°F Hand sink--Rest room--101.00°F <br /> 4 D reach in cooler/under prep table--Front line/Front counter-- Pepperoni--Front line cold hold unit/front counter--39.00°F <br /> 41.00°F <br /> NOTES <br /> QUAT test strips are available on site. <br /> All food items on both front cold hold, have temp at 41 F and below. <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> FA0001295 PRO163255 SCO01 11/02/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <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 />