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Environmental Health Department <br />Time In: <br />10:50 am <br />10:12 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: Owner/Operator: POWELL, JAMES A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2 W OAK ST, LODI 95240 <br />Date: 02/01/2022Name of Facility: GINGER BUGS <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate is lacking. <br />Provide. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: The light in the back food prep area is inoperative. <br />Provide operative light in this area. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <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 /> 120 <br /> 106 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- restroom -- 100.00º F Mop sink -- 120.00º F <br />reach-in -- under Turbo Chef -- 39.00º F 3 comp -- 120.00º F <br />Front hand sink -- 106.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer from dispenser at the 3 comp sink 300-400ppm (quat) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0025695 PR0545175 SC001 02/01/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com