Laserfiche WebLink
SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 10:20 am <br /> € Time Out: 10:45 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PAPA MURPHY'S PIZZA Date: 11/20/2023 <br /> Address: 7824 THORNTON RD , STOCKTON 95207 <br /> Requestor: AISHA NASIR, PAPA MURPHY'S PIZZA Telephone: (916)764-1394 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087449 <br /> Inspection Type: 061 -CONSULTATION <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 <br /> OBSERVATIONS:The cold holding temperature for the 3 door reach in cooler under pizza prep was observed at 49 F. <br /> Adjust unit so that it maintains 41 F or below. If temperature cannot be maintained at 41 F or below, place food items in a <br /> cooler that is 41 F until these units are repaired or replaced to maintain 41 F. Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed food debris inside 3 door reach in cooler under pizza prep. Clean and maintain as needed. <br /> Correct today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Navpreet Sandhu Expiration Date: December 12,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop sink--139.00°F hand sink--back--133.00°F <br /> Pepsi upright display--41.00°F 3 comp sink--120.00°F <br /> 3 door reach in under pizza prep--next to hand sink--49.00°F walk in--41.00°F <br /> hand sink--front--120.00°F hand sink--restroom--114.00°F <br /> NOTES <br /> Change of owner. <br /> PE 1614($376) <br /> Ok to issue permit once 5021 form is updated and permit fee is paid. <br /> FA0002679 SR0087449 SC061 11/20/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />