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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> ` '`�•- Time In: 12-15 p <br /> 7F 05kT�% Greotness grows here. <br /> Time Out: 1:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI AIRPORT CAFE Date: 10/04/2018 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:3 D True cooler and 1 D True cooler in kitchen have temp at 46F. Provide 41 F or below in 3 days. <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Big container of potatoes salad is placed on the prep table to cool. Divide potentially hazardous food in <br /> small containers and place them in the cooler immediately after preparation. Corrected on site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Almost running out of chlorine test strips. Provide chlorine test strips in 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Ice scoop is placed on the soda machine shelf in the front counter area. Clean and sanitize the scoop <br /> and place it in clean bin when not in use. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0000003 PRO162379 SCO01 10/04/2018 <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 />