Laserfiche WebLink
SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ROUND TABLE PIZZA, 150 N WILMA AVE, RIPON 95366 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: I observe crumbs on the bottom shelf of 1 D warmer at the front counter. Clean surface today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:3 comp sink is lacking hot water knob at the water faucet unit. Repair/replace water faucet unit. Correct <br /> in 1 week. <br /> Pipe, draining the 3 comp sink, in the underneath floor sink, is lacking air gap. Provide air gap at least 1 inch off the floor <br /> sink. Correct in 1 week. <br /> Hand sink, at the pizza prep line, is draining slowly. Fix drainage in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gurminder Singh Expiration Date: May 26,2028 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--40.00°F Cooked chicken--Cold hold/pizza prep line--41.00°F <br /> Pepperoni--Cold hold/pizza prep line--41.00°F Shredded cheese--Cold hold/pizza prep line--39.00°F <br /> Mop sink--143.00°F Prep sink--137.00°F <br /> 1 CO2 tank--137.00°L Ham--Cold hold/pizza prep line--39.00°F <br /> Salami--Cold hold/pizza prep line--41.00°F 3 D Delfield reach in cooler/under prep table--Pizza prep line - <br /> 45.00°F <br /> 2 D Delfield reach in cooler/under prep table--Pizza prep line - Sausage--Cold hold/pizza prep line--40.00°F <br /> 41.00°F <br /> Hand sink--Women rest room--110.00°F Diced tomatoes--Cold hold/pizza prep line--41.00°F <br /> Wings--Cold hold/pizza prep line--41.00°F Food items on salad bar--Dining area--41.00°F <br /> Non adjustable hand sink--By the pizza prep line--110.00°F Non adjustable hand sink--Front counter--103.00°F <br /> 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 /> FA0017646 PR0526079 SCO01 04/18/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />