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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ROUND TABLE PIZZA, 2120 DANIELS ST, MANTECA 95337 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath storage shelves in the walk-in cooler, at the pizza prep line, under 3 comp sink, <br /> underneath the dishwasher, underneath the storage shelves under the prep table across the pizza oven and under front <br /> beer dispenser, has water spill,food debris and build up. Clean floor today. <br /> Floor sinks, underneath 3 comp sink and the dishwasher and underneath the prep sink, have food debris. <br /> Clean floor sinks today and as 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: Prabhjot Kaur Expiration Date: May 24,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--120.00°F 3 D Arctic Air reach in cooler/under prep table--Pizza prep line <br /> 41.00°F <br /> Pepperoni--cold hold at Pizza prep line--38.00°F 1 D Perlick cooler--By front hand sink--39.00°F <br /> 2 D Arctic Air reach in cooler/under prep table--Pizza prep line-- Diced tomatoes--cold hold at Pizza prep line--40.00°F <br /> 41.00°F <br /> Food items--Salad bar--39.00°F Shredded cheese--cold hold at Pizza prep line--41.00°F <br /> Walk in cooler--41.00°F Sausage--cold hold at Pizza prep line--41.00°F <br /> Deli meat--cold hold at Pizza prep line--41.00°F Front hand sink--118.00°F <br /> 4 CO2 tanks--200.001 L--50lbs each. hand sink--By the pizza prep area--104.00°F <br /> Mini warmer--Under the front counter--140.00°F <br /> NOTES <br /> Sanitizer buckets are set up in all stations of back and front of facility with QUAT 200 ppm. <br /> On site there is 4 CO2 tanks (50LBS each).As per operator, only 2 are used and the rest should be picked up by the <br /> company. Provide Environmental Health Department with evidence from soda company that they will deliver only 2 tanks <br /> otherwise operator should register to CERS and and have a permit for the CO2 tanks. <br /> Report will be emailed to assigned inspector to follow up on the CO2 tanks. Loehrer, Nicholas nloehrer@sjgov.org <br /> Provide evidence of violations correction to gfahmy@sjgov.org within 2 weeks to avoid billable re inspection. <br /> FA0018366 PR0527088 SCO01 02/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />