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�...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 /> Facility Name and Address: LODI BEER COMPANY, LLC, 105 S SCHOOL ST, LODI 95240 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joseph A Souza Expiration Date:June 11,2017 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 122°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--prep sink-- 120.00°F 4 door cold drawer--under griddle--44.00°F <br /> bar 3-comp--125.00°F vinaigrette dressing--2 door under prep(close to hand sink)-- <br /> 51.00°F <br /> 2 door reach-in--under prep(close to hand sink)--49.00°F chicken--hot hold--150.00°F <br /> caesar dressing--2 door under prep(close to hand sink)--53.001 hand sink--restroom(Women's)--112.00°F <br /> F <br /> bar 3 comp--122.00°F bread pudding--2 door under prep(close to hand snk)--46.00°F <br /> 2 door reach-in--under prep(next to steam table right side)-- hand sink--wait station--125.00°F <br /> 40.00°F <br /> hand sink--bar(left side)--106.00°F 2 door reach-in--under prep--41.00°F <br /> hand sink--restroom(Men's)--102.00°F walk-in--41.00°F <br /> hand sink--kichen--122.00°F walk-in(large)--basement--42.00°F <br /> wait station--reach-in under prep--41.00°F <br /> NOTES <br /> Observed food handler cards <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: Sam Rehmke, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0007800 PR0507851 SCO01 06/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />