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Environmental Health Department <br />Facility Name and Address: HIGH WATER BREWING TAPROOM AND BREWERY, 927 INDUSTRIAL WAY, LODI 95240 <br />Food Program Official Inspection Report <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Observed knife and spatula stored in crack between 3 dr Spartan reach-in and hand sink counter. Store <br />utensils in an area where they will be protected from contamination. Correct immediately. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer bucket near the oven did not have any sanitizer. Provide 200 ppm quat or 100 ppm chlorine <br />minimum sanitizing solution in sanitizer bucket immediately and store wiping cloths in sanitizer bucket between uses. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Observed no air gap between discharge pipes and mop sink basin and between floor sink and ice <br />machine discharge hose. Provide 1 in. minimum between bottom of discharge pipes/hose and top of floor sink/mop sink <br />basin within 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <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 /> 50 <br /> 200 <br /> 122 <br /> 100 <br />Barri Altimari October 31, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- bar -- 100.00º F nonadjustable hand sink -- next to oven -- 80.00º F <br />hand sink -- men's restroom -- 100.00º F prep sink -- back room -- 120.00º F <br />mop sink -- storage room -- 122.00º F 3 dr Spartan reach-in -- across from oven -- 42.00º F <br />3 dr Spartan -- back room -- 41.00º F 3 comp sink -- bar -- 122.00º F <br />nacho cheese (hot hold) -- Hamilton Beach crockpot -- 139.00º F 3 dr Spartan reach-in prep top -- across from oven -- 47.00º F <br />walk-in w/display doors -- 37.00º F 3 comp sink -- back room -- 124.00º F <br />hand sink -- women's restroom -- 100.00º F hand sink -- next to 3 dr Spartan reach-in -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025347 PR0544598 SC001 05/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD