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Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: ARBOR SENIOR APARTMENTS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 115 LOUIE AVE, LODI 95240 <br />Date: 03/06/2017Name of Facility: ARBOR SENIOR APARTMENTS <br />Food Program Official Inspection Report <br />11:40 am <br />10:49 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Observed ice accumulation on walk-in freezer compressor. Clean <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Sanitizer test strips are lacking for dishwasher. Provide. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wet wiping cloth on counter. Provide wet wiping cloth in sanitizer solution. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 124 <br /> 122 <br />Remedios Diosdado May 22, 2017 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- 122.00º F chicken -- hot hold steam table -- 170.00º F <br />2 -comp/warewash -- 124.00º F hand sink -- Women's restroom -- 133.00º F <br />mop sink -- 122.00º F walk-in -- 41.00º F <br />hand sink -- Men's restroom -- 130.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket 400ppm (quat) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000258 PR0160132 SC001 03/06/2017