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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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Lacking quat test strips. Provide quat test strips within 1 week and email evidence of correction to <br />dafonskaia@sjgov.org <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed debris inside back counter warmer. Clean today and maintain clean. <br />Observed dust build up on exhaust hood. Clean within 1 week and maintain clean. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: There was no sanitizer in the sanitizer bucket at the front counter. Provide 200 ppm quat minimum <br />sanitizing solution in sanitizer bucket 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 />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 /> 121 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 comp sink -- 121.00º F mac and cheese -- near back counter warmer -- 138.00º F <br />mop sink -- 120.00º F back counter warmer water -- 174.00º F <br />prep sink -- 120.00º F clam chowder (hot hold) -- front counter warmer -- 150.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Re-inspection. <br />Back counter warmer was relocated to table near office. <br />Discussed report with Alicea Bono, Employee. <br />No signature captured. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025913 PR0545785 SC333 11/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD