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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> rY `p' Greorne5S grows here, Time In: 12-11 pm <br /> Time Out: 1:19 om <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI AIRPORT CAFE Date: 09/26/2019 <br /> Address: 23955 N HWY 99 , ACAMPO 95220 <br /> Owner/Operator: KUPKA, ROBERT Telephone: (209)369-6144 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS: I observe disposable cup of coffee, placed on the service window counter by clean dishes. Remove <br /> drinks from food area today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:3 D True cooler at the front counter and 2 D true cooler by the back reach in cooler have temp 49F and <br /> 48F respectively. Provide 41 F or below today. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: I observe cold cut chunk, kept on the slicer after preparing a sandwich. Place potentially hazardous food <br /> back in the cold hold to avoid food adulteration. Corrected on site. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is set up with chlorine below 50 ppm. Provide chlorine 100 ppm today. Corrected on <br /> site. Chlorine now is 100 ppm. <br /> Many food contact surfaces and cutting boards have food debris. Sanitize food contact surfaces regularly with chlorine 100 <br /> ppm or above or QUAT 200 ppm or above. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0000003 PRO162379 SCO01 09/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />