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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> 00 pm <br /> Time In: <br /> IF 05kTL%. Greotness grows here, 4: <br /> Time Out: 4:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: WENDYS(KETTLEMAN) Date: 08/05/2021 <br /> Address: 801 E KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: WENDYS OF THE PACIFIC Telephone: (209)577-6690 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Raw meat patties in the refrigerator next to the grill are not cold enough at 45 F. Decrease and maintain <br /> the temperature to 41 F or lower today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The paint is peeling on the overhead exhaust vent above the fryer. Remove loose paint and repaint this <br /> surface by 2 weeks. <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: Israel Suarez Alvarado Expiration Date: March 12,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hamburger patty--grill--200.00°F raw meat patty--45.00°F <br /> tomatoes--prep table--41.00°F chicken--hot hold--150.00°F <br /> walk in--40.00°F frost mix--28.00°F <br /> NOTES <br /> sanitizer bucket-200 ppm quat <br /> no signature due to covid 19 <br /> FA0000522 PRO161823 SCO01 08/05/2021 <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 />