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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 HALAL MEAT, 450 S CHEROKEE LN, LODI 95240 <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: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink-- 127.00°F Hand sink--Rest room--100.00°F <br /> 4 sliding door display cooler--Meat department--41.00°F Walk in cooler--41.00°F <br /> Hand sink--Meat department--123.00°F 3 D True cooler--Dairy--41.00°F <br /> 3 comp sink--Meat department--120.00°F <br /> NOTES <br /> Sanitizer bucket is not set up. Set up bucket with chlorine 100 ppm. Corrected on site. <br /> I coached the employee on the correct sanitization procedures. <br /> Official inspection report emailed to operator. <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 /> Iv� <br /> Received by: Name and Title: Nazeef Rehman, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0022753 PR0539778 SCO01 02/06/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 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 />