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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 368-5259 Owner/Operator: TROY, CHRISTOPHER (MEMBER) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1371 E PINE ST, LODI 95240 <br />Date: 09/14/2016Name of Facility: CUT THE MUSTARD LLC <br />Food Program Official Inspection Report <br />11:35 am <br />10:50 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <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 />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 /> 200 <br /> 122 <br /> 108 <br />Christopher Troy April 02, 2019 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3D True back -- 40.00º F RR -- 108.00º F <br />Aujus -- crock pot -- 189.00º F Walk In -- 41.00º F <br />3D True front -- 28.00º F Prep sink -- 122.00º F <br />Meatballs -- crock pot -- 109.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket: 200 ppm quat. <br />No violations observed. <br />Notes: <br />Meatballs in crockpot in process of cooking and has not reached 160 F after taking out of cooler based on interview with <br />owner. Ensure cooled potentially hazardous food (PHF) is reheated to 160 F or above before serving, and store all PHF at <br />135 F or above. <br />Employee filling paper towel dispenser at handwash sink in kitchen and in restroom before inspection officially began. Ensure <br />towel are always available at handwash sinks <br />OIR mailed to fourtroys67@gmail.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: <br />EH Specialist:Phone:(209) 468-0335 <br />Chris Troy, owner <br />JEFFREY WONG <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0012518 PR0516224 SC001 09/14/2016