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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> 1-40 pm <br /> Time In: <br /> ^'•ti7F Opt�� Greotness grows here. 2:35 <br /> Time Out: 2:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: APPLEBEES Date: 05/19/2020 <br /> Address: 2442 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: APPLE NORCAL LLC Telephone: (503)722-2825 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:he overhead exhaust vents above the grill/fryer are greasy. Clean by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Domingo Riego Expiration Date: February 11,2022 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--38.00°F salmon--chef drawer--40.00°F <br /> noodles--prep table/ref--41.00°F traulsen 2 door--39.00°F <br /> sliced tomato--prep table/ref--41.00°F prepped meat--ref drawer--41.00°F <br /> NOTES <br /> sanitizer bucket-200 ppm quat <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: Name and Title: <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0007151 PR0506023 SCO01 05/19/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />