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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: Expiration Date: <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--Women's restroom--101.00°F 2 door under prep--across from oven--34.00°F <br /> 3 comp--bar(R)--123.00°F 2 door under prep(R)--aross from cooking equipment--41.00°F <br /> 2 door under prep--near hand sink in kitchen--38.00°F walk-in--41.00°F <br /> 4 door cold drawer--under griddle--34.00°F 3 comp bar(L)--126.00°F <br /> hand sink--kitchen--112.00°F reach-in/under prep--wait station--36.00°F <br /> 2 door under prep(L)--across from cooking equipment--40.000 walk-in--basement--41.00°F <br /> F <br /> hand sink--basement--102.00°F 3 comp--basement--121.00°F <br /> hand sink--bar(L)--117.00°F hand sink--wait station--109.00°F <br /> NOTES <br /> sanitizer buckets 300ppm-400ppm (quat) <br /> Note: Observed new equipment placed in the basement area of facility. <br /> 3 comp and hand sink. New walk-in and freezer has replaced old walk-in. <br /> Equipment placed approximately 6 months ago. <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 /> 41 <br /> Received by: Name and Title: ashley Jensen, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0007800 PR0507851 SCO01 10/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />