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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0161886
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COMPLIANCE INFO
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Entry Properties
Last modified
5/22/2020 2:21:35 PM
Creation date
3/17/2020 10:44:00 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0161886
PE
1617
FACILITY_ID
FA0000511
FACILITY_NAME
ARCO AM/PM 7049
STREET_NUMBER
800
Direction
E
STREET_NAME
KETTLEMAN
STREET_TYPE
LN
City
LODI
Zip
95240
APN
06206042
CURRENT_STATUS
01
SITE_LOCATION
800 E KETTLEMAN LN
P_LOCATION
02
P_DISTRICT
004
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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SAN =J OAQ U I N Environmental Health Department <br /> COUNTY- <br /> �c,F❑�t' Greotness grows hers. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: ARCO AM/PM 7049, 800 E KETTLEMAN LN , LODI 95240 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room1 106.00°F 2 D True cooler--Back--35.00°F <br /> Mop sink--127.00°F 2 D True cooler--Across front counter--41.00°F <br /> Hand sink--Rest room2 108.00°F Warmer--On front counter--177.00°F <br /> NOTES <br /> Final inspection. <br /> The whole facility has been rebuilt. <br /> Floors, base coving,walls and ceiling; at the soda station, at coffee station, at front counter service area, back area, rest <br /> rooms, storage area and janitorial area; are complying with codes. <br /> Pipe, draining the walk in cooler and walk in freezer condensate, has air gap. <br /> Fire department inspection is done. <br /> Okay to operate. <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: A:1 aVM Name and Title: Miguel Ceja, Superintendent <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000511 SR0080097 SC523 11/22/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Service Request Inspection Report <br />
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