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SAN J a A Q U l N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BAI PETRO INC.#83680, 14931 N FLAG CITY BLVD, LODI 95242 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed ice accumulation in walk-in freezer, on flooring, ceiling and on product boxes. Clean <br /> (Per manager there is a work order for this piece of equipment) <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light is inoperative in walk-in refrigerator. Provide operative. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer reads 22F at 2 door reach-in condiment refrigerator. <br /> Provide accurate reading thermometer. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shawn Sodhi Expiration Date: December 27,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 100°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot case air temp--161.00°F walk-in--40.00°F <br /> mop sink--112.00°F prep sink--83.00°F <br /> 3 comp--100.00°F hand sink--prep area--103.00°F <br /> hand sink--restroom(L)--73.00°F "Lookin Fresh"refrogerator--next to hot case--41.00°F <br /> hand sink--restroom(R)--76.00°F "Lookin Fresh"walk around refrigerator--sales floor near <br /> merchandise racks--40.00°F <br /> walk-in w 13 display doors--40.00°F 2 door reach-in--condiment refrigerator--48.00°F <br /> NOTES <br /> FA0007287 PR0506823 SCO01 02/23/2021 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />