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Environmental Health Department Facility Name and Address: DOS HERMANOS MARKET, 603 S CENTRAL AVE, LODI 95240 Food Program Official Inspection Report #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed flour scoop on to of scale in room outside restroom. Store scoop in a cleanable container when not in use. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #38 Approved / Sufficient Ventilation and Lighting OBSERVATIONS: The light in the mop sink area was not working. Provide working light within 3 days. CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: The meat display was lacking an accurate thermometer. Provide with thermometer within 1 week. CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: The sanitizer bucket in the meat department did not have any sanitizer. Provide 100 ppm chlorine minimum sanitizing solution for wiping cloths. Corrected on site. Observed dirty wiping cloths on the meat grinder in the meat walk-in. Discontinue practice, store dirty wiping cloths in sanitizing solution with at least 100 ppm chlorine when not in use. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0000430 PR0161898 SC001 12/06/2021 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD