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Time In: 1:50 prn <br /> Time Out: 2:55 pm <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: BON APPETIT Date: 07/10/2017 <br /> Address: 1012 W LODI AVE, LODI 95240 <br /> Owner/Operator: CLAUDE, THIERRY&PASCALE Telephone: (209)367-5930 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed a bag of carrots stored on th floor. Store food items a minimum of 6"off of the floor. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer is lacking for 2 door reach-in/under prep refrigerator. Provide. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloths on counters. Store 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: Cheryl Claude Expiration Date:September 02,2017 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 144°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> display refrigerator--41.00°F hand sink--kitchen--144.00°F <br /> prep sink 123.00°F 3 door True refrigerator--39.00°F <br /> mop sink 123.00°F 2 door/under prep(L)--41.00°F <br /> 3 door refrigerator--under prep--41.00°F Blue air/under prep--41.00°F <br /> 2 door under prep(R)--41.00°F <br /> FA0007688 PR0507019 SCO01 07/10/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />