Laserfiche WebLink
SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIZZA PLUS, 110 W MAIN ST, RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ethan Powell Expiration Date: March 08,2025 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 150 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D warmer#2--Front--142.00°F 1 CO2 tank--50.000 L <br /> 2 D Central reach in cooler/under prep table--By the oven- 2 D True reach in cooler/under prep table--Front prep line-- <br /> 36.00°F 37.00°F <br /> 1 D True reach in cooler/under prep table--Front prep line- Shredded cheese--2 D Central reach in cooler/under prep table- <br /> 36.00°F -41.00°F <br /> 1 D Pepsi display cooler--Back--41.00°F 2 D warmer#1 --138.00°F <br /> Tomatoes--2 D Central reach in cooler/under prep table-- Pepperoni--2 D Central reach in cooler/under prep table-- <br /> 41.00°F 41.00°F <br /> 1 D warmer#3--Front--118.00°F 1 D Atosa cooler/dough--By oven/back prep line--43.00°F <br /> Walk in cooler--41.00°F Front hand sink--104.00°F <br /> NOTES <br /> All food items on the cold hold at 41 F or below. <br /> RE INSPECTION IS REQUIRED IN 2 WEEKS. <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: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000655 PRO161433 SCO01 12/06/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />