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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 11:32 am <br /> Time Out: 12:17 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: BLACK BEAR DINER-LODI Date: 01/21/2021 <br /> Address: 2347 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: CALIFORNIA RESTAURANT CONCEPTS INC Telephone: (707)332-6624 <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on ceiling vent in ware wash room. <br /> Clean vent. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joaquin Murillo Expiration Date: May 01,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door reach-in across from cooking equioment--right side- hand sink--115.00°F <br /> 41.00°F <br /> mediteranean soup--soup hot hold--167.00°F 2 door True/under prep--across from counter with seating-- <br /> 35.00°F <br /> 4 door cold drawer/under cooking equipment--middle--41.00°F reach-in--under microwave--32.00°F <br /> 2 door reach-in under prep--next to 3 comp--40.00°F 3 comp(prep sink)--124.00°F <br /> 3 comp sink--122.00°F hand sink--across walk-in--112.00°F <br /> mopsink--125.00°F 4 door cold drawer/under cooking equipment--right side--41.00° <br /> F <br /> hand sink(warm water)--near deep fryer--121.00°F 2 door reach-in across from cooking equipment--left side-- <br /> 41.00°F <br /> warm water--Men's restroom faucet--106.00°F sausage--hot hold--167.00°F <br /> walk-in--41.00°F 2(501b)carbon dioxide tanks--dry storage room--100.001 L <br /> 2 door reach-in/under prep--across from Apple juice machine-- warm water--Women's restroom faucet--100.00°F <br /> 38.00°F <br /> 4 door cold drawer under cooking equipment--left side--40.00° <br /> F <br /> FA0007134 PR0505996 SCO01 01/21/2021 <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 />