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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> cYp, Greotrless grows Mere, Time In:�pm <br /> Time Out: 3:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SALISBURYS LLC Date: 07/16/2020 <br /> Address: 1123 E VINE ST, LODI 95240 <br /> Owner/Operator: HERR, CHRISTOPHER Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Uncovered food items was observed inside the walk-in and 2-Door Spartan Cooler. Immediately provide <br /> cover to these food items and maintain food covered to prevent contamination. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quaternary ammonium and Chlorine test strips are not available during inspection. Provide test strip <br /> today to ensure and maintain the sanitizing solution with minimum of 200 ppm quaternary ammonium or 100 ppm of <br /> chlorine. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brook Salisbury Expiration Date:June 21,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3-Compartment Sink--Kitchen--120.00°F Hand Sink--Restroom-Female--100.00°F <br /> 2-Door Cooler--Behind the Griddle--41.00°F Hand Sink--Restroom-Male--100.00°F <br /> Walk-In--41.00°F Hand Sink--Kitchen--100.00°F <br /> 2-Door Spartan--Behind the Griddle--41.00°F Prep Sink--Kitchen--120.00°F <br /> NOTES <br /> FA0022922 PR0540092 SCO01 07/16/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />