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Environmental Health Department <br />Time In: <br /> 1:40 pm <br />12:50 pm <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: Owner/Operator: GUL, ANAR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 450 S CHEROKEE LN, LODI 95240 <br />Date: 04/28/2021Name of Facility: LODI HALAL MEAT <br />Food Program Official Inspection Report <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; 113700. All <br />violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the <br />potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: The soap dispenser in the prep area is empty. Refill the soap dispenser immediately. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: The flour stored near the walk in refrigerator is too close to the floor at approximately 2 inches. Store all <br />food 6 inches above the floor. Raise this storage shelf by 1 week. <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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer in the wiping cloth storage bucket is not strong enough at 50 ppm chlorine. Increase the <br />strength of the chlorine to 100 ppm immediately. <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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The wall behind the meat prep area is very dirty, and the wall behind the meat display counter is <br />unfinished. Clean and refinish these walls by 2 days. <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 />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0022753 PR0539778 SC001 04/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com