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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DENNYS#7189, 701 E KETTLEMAN LN, LODI 95240 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on floor in kitchen area and walk-in freezer. Clean and sanitize within 1 week and <br /> maintain clean. <br /> Observed hole in wall near back area equipment storage shelf. Patch wall within 1 month. <br /> Observed damaged ceiling in breaker/CO2 room. Repair within 1 month. <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: Justin Kahre Expiration Date:October 12,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr reach-in--salad bar,front counter--36.00°F sliced tomato/hollandaise(cold hold)--kitchen prep top--38.00° <br /> F <br /> 2 comp prep/hand sink--kitchen--120.00°F mashed potatoes(hot hold)--kitchen steam table--153.00°F <br /> 2 dr reach-in--dessert area,front counter--41.00°F 1 dr reach-in--kitchen--33.00°F <br /> hand sink--dishwasher area--100.00°F walk-in--40.00°F <br /> 2 comp sink--dishwasher area--120.00°F 4 dr reach in under prep--kitchen--41.00°F <br /> hand sink--restroom left--100.00°F bacon(hot hold)--kitchen steam table--127.00°F <br /> 2 dr Traulsen--dishwasher area--39.00°F mop sink--back area--121.00°F <br /> hand sink--front counter/waiter area--100.00°F 1 CO2 tank--breaker room--450.001 L <br /> hand sink--restroom right--100.00°F <br /> NOTES <br /> Routine inspection. <br /> Chlorine and quat test strips available. <br /> Sanitizer bucket was 200 ppm quat. <br /> Per manager the bacon on the steam warmer was cooked at 9:30 AM and it is kept for 4 hours after which it is replaced. <br /> Discussed report with manager. <br /> No signature captured. <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: Justin Kahre, Manager <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0000490 PRO161773 SCO01 09/30/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />