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Environmental Health Department <br />Facility Name and Address: SOURDOUGH & CO, 2601 REYNOLDS RANCH PKWY, LODI 95240 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths stored on counter tops after being used and then reused without being sanitized. <br />Sanitize wiping cloths between uses using sanitizer bucket with at least 200 ppm quat. Correct immediately. <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 /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: SB180 and current permit were not posted. Per manager this due to recent remodeling work of the walls <br />and signs. Post SB180 in a location visible to the public and current EHD permit in a conspicuous location. <br />Most recent inspection report was not available during the inspection. Maintain a copy of the most recent inspection report <br />on site. <br />CALCODE DESCRIPTION: Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br />hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and <br />utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br />such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br />post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). Proper posting of <br />nutritional information at facilities with 20 or more chains in California (114094). <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 /> 200 <br /> 118 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- restroom -- 100.00º F 1 dr QBD Pepsi Cola display -- 41.00º F <br />1 dr Arctic Air -- back room -- 39.00º F 2 dr Arctic Air reach-in w/prep top -- salad storage -- 39.00º F <br />prep sink -- 115.00º F hand sink -- front counter -- 100.00º F <br />mac n cheese (hot hold) -- back warmer -- 140.00º F 3 comp sink -- 118.00º F <br />2 dr Arctic Air -- back room -- 40.00º F tomato bisque (hot hold) -- after mixing -- 145.00º F <br />mop sink -- 117.00º F 2 dr Arctic Air reach-in w/prep top -- cheese storage -- 40.00º F <br />hand sink -- back room -- 100.00º F tomato bisque (hot hold) -- after refill -- 127.00º F <br />CO2 tank -- 200.00º L 2 dr Arctic Air reach-in w/prep top -- meat storage -- 37.00º F <br />2 dr Arctic Air reach-in w/prep top -- tomatoes -- 41.00º F clam chowder (hot hold) -- front warmer -- 160.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Discussed report with Julianna Coghill, Employee. <br />No signature captured. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025913 PR0545785 SC001 11/08/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD