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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LODI AIRPORT CAFE, 23955 N HWY 99 ,ACAMPO 95220 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:One CO2 tank is loosely chained down. Chain to permanent structure to prevent falling over( Fire <br /> Code). <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: I observed one employee sanitizing the prep table with wiping cloth and using the same wiping cloth to <br /> clean the knife she is using to prepare sandwiches. Place wiping cloth in sanitizer solution after you are done sanitizing <br /> surfaces and use new knife and place the dirty one in the 3 comp sink to be washed and sanitized. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joann Sturgeon Expiration Date:April 21,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D True cooler Kitchen--46.00°F 2 D Spartan cooler/under prep table--39.00°F <br /> 3 D True cooler--Counter--38.00°F 1 D True cooler--Kitchen--46.00°F <br /> Prep sink--139.00°F Hand sink--Women rest room--100.00°F <br /> 1 comp sink--Counter--137.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 100 ppm. <br /> Re inspection in 2 weeks. <br /> OIR emailed to rkupka@lodiairport.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: Jennifer Kupka, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000003 PRO162379 SCO01 10/04/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />