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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: LUU'S CHICKEN BOWL#4, 920 W KETTLEMAN LN, LODI 95240 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Trung Huynh Expiration Date:September 15,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 110°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 111 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--109.00°F Walk in cooler--40.00°F <br /> Cooked brown rice--Rice cooker--157.00°F Hand sink--Women rest room--103.00°F <br /> 2 D Spartan reach in cooler/under prep table--Cook line-- Cooked pork--Hot hold--135.00°F <br /> 41.00°F <br /> Hand sink--Men rest room--100.00°F Cooked chicken--Hot hold--157.00°F <br /> Cooked white rice--rice cooker--149.00°F Hand sink--Cook line--105.00°F <br /> Cooked pork--On griddle--156.00°F Mop sink--110.00°F <br /> Cooked chicken--On griddle--177.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 100 ppm. <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: David Luu, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000569 PRO160119 SCO01 06/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />