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S A I D J O M Q V I N Environmental Health Department COU N7Y Food Program Official Inspection Report Facility Name and Address: THAI KITCHEN, 107 N SACRAMENTO ST, LODI 95240 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:The light covers in kitchen lack end caps. Provide by 1 week. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:The sanitizer in the sanitizer bucket is not strong enough at 50 ppm chlorine. Increase the sanitizer strength to 100 ppm chlorine immediately. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:The floors are dirty in the kitchen and storage room. Clean under equipment and remove items preventing proper cleaning. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMM OBSERVATIONS Name on Food Safety Certificate: Phouangmaly Phommachan Expiration Date:January 19,2023 Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS turbo air 1 door display--48.00°F 2 door prep--40.00°F true 2 door--41.00°F NOTES sanitizer bucket 50 ppm chlorine reinspection required by 12-11-2019 FA0000161 PRO160061 SCO01 11/27/2019 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com