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�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OMELET HOUSE, THE, 700 VICTOR RD, LODI 95240 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Multiple moist wipe cloths on prep table, on counter, on griddle ledge. Store wipe cloths in sanitizer <br /> buckets only. This is a repeat. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Food debris/build up behind equipment at cook line, in cabinet used for garbage at waitress station <br /> near back room. Clean in 3 days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mike Aburmadan Expiration Date:August 31,2016 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 123°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> raw hamburger--1 D/2-Drawer cooler east(drawer)--49.00°F Salsa--table cooler waitress station/counter--43.00°F <br /> raw steak--1 D/2-Drawer cooler west(drawer)--43.00°F Cantaloupe--table cooler waitress station/counter--68.00°F <br /> sour cream--table cooler waitress station/counter--42.00°F 1 D/3-Drawing cooler east(door side)--35.00°F <br /> 1 D/3-Drawing cooler east(top drawer)--48.00°F sliced cucumbers--1 D/2-Drawer cooler east(drawer)--47.00°F <br /> HW--123.00°F 1 D/2-Drawer cooler west(door side)--46.00°F <br /> cream beef--griddle--145.00°F 2-comp--130.00°F <br /> shredded cheese--1 D/2-Drawer cooler east(drawer)--50.00°F vegetable soup--waitress station/counter--156.00°F <br /> NOTES <br /> Sanitizer buckets 200 quat. <br /> OIR emailed to'bigaburamadan@aol.com' <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: dalia ramadan, manager <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0000488 PRO161821 SCO01 06/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />