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�...Q .. C San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd 4�IFO'Rt� Food Program Official Inspection Report Facility Name and Address: OMELET HOUSE, THE, 700 VICTOR RD, LODI 95240 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:No cover on one lamp over cook line. Provide in 3 days. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:No sanitizer in bucket for banquet room, and sanitizer<100 ppm quat in bucket near cook line. Provide proper concentration of sanitizer in wipe cloth sanitizer bucket. 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)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Silvia Garcia Expiration Date: December 21,2015 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F Quaternary Ammonia(QA): 100 ppm Hand Sink Temp: 109°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS air--2 drawer cooler bottom--41.00°F diced onions--food prep cooler top(right/east)--49.00°F sausage--food prep cooler top(right/east)--49.00°F breakfast sausage--food prep cooler top(right/east)--47.00°F air--2 drawer cooler bottom(right)--40.00°F spinish--2 drawer cooler top(right)--37.00°F air--1 D cooler(right)--34.00°F diced ham--food prep cooler top(right/east)--51.00°F Mop bucket--122.00°F air--1 D cooler(left)--41.00°F salsa--food prep cooler top(right/east)--55.00°F air--2 drawer cooler top--41.00°F mayonaise--food prep cooler top(left/west)--41.00°F Women RR--121.00°F tomatoes--food prep cooler top(right/east)--59.00°F Men RR--108.00°F diced bell peppers--food prep cooler top(right/east)--54.00°F NOTES No comment entered. 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: dalia ramadan, manager EH Specialist: JEFFREY WONG Phone: (209)468-0335 FA0000488 PRO161821 SCO01 05/11/2015 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR