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Time In: 131 prn <br /> Time Out: 3:16 pm <br /> �...Q ...P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI BEER COMPANY, LLC Date: 06/07/2016 <br /> Address: 105 S SCHOOL ST, LODI 95240 <br /> Owner/Operator: REHMKE, ROGER;DICKSON, RICHARD Telephone: (209)368-9931 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/21/2016 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 door reach-in under prep(nearest hand sink)is at 49F. <br /> Foods in this unit are caesar dressing 52-53F;vinaigrette 51 F; and bread pudding 46F. <br /> Walk-in (basement)is at 42F-43F and 4 door cold drawer is at 44F. <br /> Provide a temperature of 41 F or lower of these units within 2 weeks. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Observed knife being stored in between flashing of reach-in refrigerators after use. <br /> Store in a different manner as to prevent cross-contamination. <br /> Ok, corrected. Knives stored in sanitizer solution. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed uncovered lettuce in walk-in. Cover. Ok corrected. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloths stored on prep tables and waitress station counter. <br /> Store in sanitizer today. Ok, corrected. <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 /> FA0007800 PR0507851 SCO01 06/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />