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Environmental Health Department <br />Time In: <br /> 1:41 pm <br /> 1:18 pm <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: (209) 234-7272 Owner/Operator: ACMOODY, ANGELA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3550 MANTHEY RD, STOCKTON 95206 <br />Date: 05/17/2023Name of Facility: PAPA MURPHY'S TAKE N BAKE <br />Food Program Official Inspection Report <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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: A wiping cloth buckt is not set up. Store wiping cloths in a sanitizing solution (100 ppm Cl minimum or <br />200ppm Quat minimum) in between uses. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 125 <br /> 100 <br />Angela AcMoody March 28, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />shredded cheese -- 40.00º F restroom hand sink -- 100.00º F <br />salami -- 35.00º F chicken -- 40.00º F <br />2 door Pepsi True -- 40.00º F 1 comp food prep sink -- 122.00º F <br />walk-in cooler -- 41.00º F 3 door pizza prep-right unit -- 36.00º F <br />shredded cheese blend -- 41.00º F 3 door pizza prep-left unit -- 40.00º F <br />merchandiser -- 35.00º F sausage -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />quat sanitizer test strips are available <br />No signature obtained <br />report typed in the office 3:28p-3:36p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019186 PR0528468 SC001 05/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD