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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> 1 Greatr�e5s grows fires Time ln: 1.00 iZ <br /> Time Out: 1:51 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MR PICKLES Date: 12/26/2017 <br /> Address: 514 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: MOHAN, JAY Telephone: (916)502-0510 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/09/2018 <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:Warm water at hand sink 97F, hand sink counter 87F, hand sink 83f(restroom). <br /> Provide warm and cold water at hand sinks with warm water at a minimum of 100F. <br /> Hot water at prep sink is at 104F; 3 comp is at 103F and mop sink is at 98F. Provide hot and cold water at these sinks with <br /> hot water at a minimum of 120F. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloths on counter. Provide wet wiping cloths in sanitizer solution. <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: Jay Mohan Expiration Date:June 06,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--97.00°F prep sink--104.00°F <br /> 3 comp--103.00°F hand sink--counter--87.00°F <br /> clam chowder--warmer--136.00°F hand sink--restroom--83.00°F <br /> 2 door--under prep--36.00°F walk-in--41.00°F <br /> 3 door--under prep(R)--32.00°F mop sink--98.00°F <br /> 3 door reach-in--under prep(L)--33.00°F <br /> NOTES <br /> No comment entered. <br /> FA0006884 PRO505591 SCO01 12/26/2017 <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 />