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Environmental Health Department <br />Time In: <br />12:42 pm <br />11:30 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (214) 259-7000 Owner/Operator: ENCORE ENTERPRISE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2640 REYNOLDS RANCH PKWY, LODI 95240 <br />Date: 01/09/2018Name of Facility: FIVE GUYS BURGERS AND FRIES <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: one of the sanitizer buckets used at the front was QUAT 150 ppm. Maintain the sanitizer QUAT 200ppm <br />at all times. Corrected on site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: One wiping cloth found on the splash board at the hand sink by the grill. Remove and keep all the wiping <br />cloths in the sanitizer buckets with Chlorine of 100 ppm or higher or with QUAT of 200ppm or higher. Corrected on site. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 100 <br />Stiles White March 10, 2020 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- front -- 108.00º F walk in cooler -- 41.00º F <br />2 door cooler -- under salad table -- 41.00º F 4 prep sink -- 121.00º F <br />Mushroom -- steam table -- 160.00º F 1 door Silver king -- under the sauce cold hold -- 33.00º F <br />Mop sink -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />They use also sanitizer buckets with Chlorine 100ppm beside the sanitizer buckets with QUAT 200ppm. <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0022319 PR0538851 SC001 01/09/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com