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Environmental Health Department <br />Time In: <br /> 2:35 pm <br /> 1:59 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: Owner/Operator: KING, NATHANAEL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1102 W KETTLEMAN LN, LODI 95240 <br />Date: 09/08/2021Name of Facility: JIMMY JOHN'S <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; <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Soap dispenser at handwash sink is in disrepair. Provide operative wall-mounted soap dispenser within <br />two days. Currently soap is placed on prep sink drain board temporarily. <br />Soap dispenser is in disrepair at restroom hand sink, <br />Provide functional soap dispenser with soap within 2 days <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />Nathanael King May 22, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />•Prep sink -- 123.00º F •Upright Hoshizaki refrigerator -- 41.00º F <br />•3 comp sink -- 126.00º F Restroom handsink -- 104.00º F <br />•Three door reach in -- under prep -- 41.00º F carbon dioxide tank -- near mop sink -- 220.00º L <br />•Walk in -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone: <br />Shaitaya, <br />STEPHANIE RAMIREZ <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0025943 PR0545860 SC001 09/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com