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Environmental Health Department <br />Facility Name and Address: ALOHA SUNSHINE HAWAIIAN BBQ, 480 S CHEROKEE LN, LODI 95240 <br />Food Program Official Inspection Report <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Probe thermometer not available on site. Provide probe thermometer within 3 days. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed debris on floor under cooking equipment and soda syrup shelves. Clean today and maintain <br />clean. <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 />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 /> 100 125 <br /> 100 <br />Zhiting Luo November 12, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />macaroni salad (cold hold) -- ice bath at prep counter -- 45.00º F hand sink -- employee restroom -- 100.00º F <br />mop sink -- 129.00º F bbq chicken/gravy (hot hold) -- steam table -- 143.00º F <br />2 dr Beverage Air reach-in w/prep top -- 40.00º F walk-in -- 45.00º F <br />rice (hot hold) -- rice cooker -- 180.00º F hand sink -- kitchen -- 100.00º F <br />katsu chicken -- bowl on top of steam table -- 115.00º F hand sink -- customer restroom -- 100.00º F <br />prep sink -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Sanitizer buckets - 100 ppm chlorine. Chlorine test strips available. <br />Discussed report with Jimmy Xu, Co-owner. <br />No signature captured. <br />Maintain a copy of this report on site. <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:(209) 616-3035 <br />, <br />DARIA AFONSKAIA <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006684 PR0505291 SC001 05/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD