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Time In: 11-00 am <br /> Time Out: 11:42 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: MOTEL 6 Date: 06/19/2017 <br /> Address: 1140 S CHEROKEE Ln, LODI 95240 <br /> Owner/Operator: SHRI LAXMI GANESHA INC Telephone: (559)790-2544 <br /> Program Element: 1620-RETAIL MKT 26-300 SQ FT(INCIDENTAL FOODS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/03/2017 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Uncertain if sanitizing is conducted on the coffee machine assemby: Mgmnt stated machine is cleaned <br /> using Urnex PakZ, but there is no label of what sanitizer if at all is in the cleaning agent. Sanitize using 100 ppm chlorine or <br /> 200 ppm quat ammonia as a part of warewashing. <br /> Cups and utensils sitting on top of moist linen. Immediately remove and store utensils and any food contact surface apart <br /> from source of contamination, clean and sanitize above items and allow air dry. This is a repeat violation. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Test strips not available. Provide. This is a repeat violation. <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS: <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0000224 PR0526605 SCO01 06/19/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />