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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 10-00 am <br /> ry Time Out: 10:45 am <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: Food Maxx#447 Date: 05/18/2021 <br /> Address: 610 W Kettleman LN , LODI 95240 <br /> Requestor: ROD ALONZO,API Telephone: (209)577-4661 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083610 <br /> Inspection Type: 523-Plan Check/Report Review <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:One of the doors on the right end of the yogurt/cheese case is damaged on the top. Repair this door so it <br /> opens and closes properly. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Some of the thermometers on the refrigerator cases did not match the exact temperature. Calibrate <br /> these thermometers to the correct temp. <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: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °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 /> Yogurt/cheese case--35.00°F meat display--35.00°F <br /> cheese case--opposite meat display--36.00°F bakery display--35.00°F <br /> Eggs/butter case--35.00°F deli case--35.00°F <br /> NOTES <br /> All work has been complete for the remodel- <br /> AII refrigerators are in place and working- <br /> Plumbing has been redirected to individual floor sinks- <br /> Floors have been properly repaired- <br /> OK to open facility once the food is restocked- <br /> FA0000449 SR0083610 SC523 05/18/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />