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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: HIGH WATER BREWING TAPROOM AND BREWERY, 927 INDUSTRIAL WAY, LODI 95240 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe food boxes placed on the floor of the walk in freezer. Store food boxes off the floor by 6 inches <br /> at least today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Anjanette Cadion Expiration Date:July 18,2022 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Mango sauce--Warmer/Pizza prep area--155.00°F <br /> 3 comp sink--Bar--121.00°F Mop sink--159.00°F <br /> 2 D Spartan cooler/under prep table--Pizza prep area--38.00°F Hand sink--Women rest room--105.00°F <br /> 3 D Spartan reach in cooler--Pizza prep area--40.00°F Hand sink--Men rest room--101.00°F <br /> Prep sink--Back Kitchen--123.00°F BBQ Sauce--Warmer/pizza prep area--164.00°F <br /> Hand sink--Bar--102.00°F 3 D Spartan cooler--Back Kitchen--41.00°F <br /> Non adjustable hand sink--Pizza prep area--108.00°F Hand sink--Pizza prep area--103.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 200 ppm. <br /> Bar sanitizing compartment of 3 comp sink has 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 /> yl- <br /> Received by: Name and Title: Celia Ashlock, General Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0025347 PR0544598 SCO01 10/23/2019 <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 />