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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 9.46 am <br /> Time Out: 10:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ROUND TABLE PIZZA Date: 04/18/2024 <br /> Address: 150 N WILMA AVE, RIPON 95366 <br /> Owner/Operator: RIPON PIZZA'S INC Telephone: (650)339-8364 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:2 food handler cards are not available. Provide valid food handler cards within 30 days to <br /> gfahmy@sjgov.org <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:3 D reach in cooler/under prep table, at pizza prep line, has temp at 45F. Ranch and mozzarella sticks, <br /> held on the cold hold unit, is at 54F and 51 F respectively. Provide 41 F or below to the unit and food held on it. Correct today. <br /> Person in charge voluntarily discarded the spoiled food. <br /> 1 D warmer at the front counter, is just turned on during my inspection. Provide 135F or more 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Non adjustable hand sink, at the pizza prep line, has temp at 11 OF. Provide 100E- 108F today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: I observe 5 bags of pizza crust mix, stored on the floor by the dough prep room. Store dry food bags 6 <br /> inches off the floor. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0017646 PR0526079 SCO01 04/18/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />