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Time In: 9.44 am <br /> Time Out: 11:26 am <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: ANGELOS Date: 01/31/2017 <br /> Address: 28 N SCHOOL ST, LODI 95240 <br /> Owner/Operator: PALER, RAQUEL M Telephone: (209)475-2000 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/15/2017 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Walk-in is at 55F-58F. Sour cream is 56F, shredded chicken 57F, shredded cheese 54F. <br /> All foods that are 50F and above that are phf shall not be sold/given to the Public. <br /> 3 containers of pork gravy,4 containers of chili verde, 2 cases of eggs, and one bulk container of sour cream,4 blocks of <br /> cheese and several containers of shredded meat were disposed of. Provide at 41f or lower. <br /> Ok, corrected, refrigeration repair person arrived during inspection. Unit is now at 40F. Reach-in underprep table is at 45F. <br /> Provide at 41 F or lower. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate is lacking. Provide the Department with a copy of a valid food manager <br /> certificate within 60 days.A few food handler certificates have expired. Provide valid food handler certificates. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wet wiping cloths are stored on counter. Store in sanitizer solution. <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 /> FA0000902 PRO160093 SCO01 01/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />