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Environmental Health Department <br />Time In: <br />10:39 am <br />10:16 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 369-8484 Owner/Operator: VINA YAK HOLDINGS LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 710 S CHEROKEE LN, LODI 95240 <br />Date: 07/10/2019Name of Facility: DAYS INN AND SUITES <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: 3 comp sink/ hand sink has temp at 118F. Provide 120F or more today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: QUAT test strips are not available. Provide 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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Residential coolers in kitchen are lacking thermometer. Provide thermometer in 3 days. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <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 /> 300 <br /> 118 <br /> 118 <br />Tricia Lynn Mcgowan April 04, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hipointe residential cooler -- 41.00º F Kitchen Aid residential cooler -- 40.00º F <br />Mini cooler -- Dining area -- 49.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000495 PR0526606 SC001 07/10/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com