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1600 - Food Program
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PR0160260
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COMPLIANCE INFO
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Last modified
5/7/2020 1:40:22 PM
Creation date
5/7/2019 9:35:07 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0160260
PE
1616
FACILITY_ID
FA0000948
FACILITY_NAME
LAKEWOOD MEATS & SAUSAGE LLC
STREET_NUMBER
316
Direction
N
STREET_NAME
HAM
STREET_TYPE
LN
City
LODI
Zip
95242
APN
03710030
CURRENT_STATUS
01
SITE_LOCATION
316 N HAM LN
P_LOCATION
02
P_DISTRICT
004
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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Time In: 1.15 pm <br /> Time Out: 2:47 om <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO';Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LAKEWOOD MEATS&SAUSAGE LLC Date: 06/27/2017 <br /> Address: 316 N HAM LN, LODI 95242 <br /> Owner/Operator: LAKEWOOD MEATS&SAUSAGE LLC Telephone: (209)261-6596 <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are available. Chlorine sanitizer being used. Provide proper test strips. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloth on counter. Store 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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Most recent inspection report is not available. Maintain. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rochelle Holder Expiration Date: March 13,2021 <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 /> hand sink--109.00°F meat service display refrigerator--41.00°F <br /> 3 door display--36.00°F hand sink--restroom--100.00°F <br /> large walk-in--39.00°F small walk-in--40.00°F <br /> FA0000948 PRO160260 SCO01 06/27/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />
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