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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ROUND TABLE PIZZA, 150 N WILMA AVE, RIPON 95366 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Diced tomatoes--Cold hold/pizza prep line--40.00°F 1 CO2 tank--20.000 L <br /> Non adjustable hand sink--Front--101.00°F Ham--Cold hold/pizza prep line--40.00°F <br /> Prep sink--125.00°F Hand sink--Women rest room--100.00°F <br /> Walk in cooler--41.00°F Pepperoni--Cold hold/pizza prep line--41.00°F <br /> 3 D Delfield reach in cooler/under prep table--Pizza prep line - Wings--Cold hold/pizza prep line--39.00°F <br /> 39.00°F <br /> Mop sink--128.00°F Shredded cheese--Cold hold/pizza prep line--39.00°F <br /> Cooked chicken--Cold hold/pizza prep line -40.00°F Sausage--Cold hold/pizza prep line--41.00°F <br /> 1 CO2 tank--137.000 L-->137lbs. 2 D Delfield reach in cooler/under prep table--Pizza prep line - <br /> 41.00°F <br /> Salami--Cold hold/pizza prep line--41.00°F 2 D True display cooler--Front counter--41.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> QUAT and chlorine test strips are available. <br /> All potentially hazardous food on the cold hold has temp at 41 F and below. <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 /> FA0017646 PR0526079 SCO01 04/05/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />