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o�a�lfr. San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA95205-6232 .• _ P Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org//ehd Food Program Official Inspection Report Facility Name and Address: TAP HOUSE PIZZA,2525 S HUTCHINS ST, LODI 95240 #36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS: CO2 cannisters in prep area are not properly chained to a sturdy object. Chain these cannisters today. CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074- 114075, 114081, 114119 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: No sanitizer bucket is being used. The towels are being left on the food prep counters. Provide a sanitizer bucket to store the wipe down towels at 100 ppm chlorine or 200 ppm quat. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) #45 Floors, Walls, Ceilings; Clean and Maintained OBSERVATIONS:The floors throughout the facility are dirty. Detail clean today. CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored. and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION COMMENTS OBSERVATIONS Name on Food Safety Certificate: Luis Maldonado Expiration Date: November 28,2018 Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp 120°F Quaternary Ammonia(QA): 0 ppm Hand Sink Temp: 100°F FOOD ITEM --LOCATION --TEMP°F --COMMENTS air--walk-in--36.00°F cheese--delfield 2 door prep-pizza--40.00°F lunch meat--delfield 2 door prep-sandwich--41.00°F NOTES Manually add bleach to the 3 comp sink in order to maintain 100 ppm. Sanitize all dishes here until the dishwasher is repaired. 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 Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: amin, owner EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 FA0013828 PR0518314 SCO01 02/1222015 EHD 16-23 Rev.01/30/15 Page 2 of 2 Food Program OIR