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SAN <br /> J O a Q U I N Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LILIS BAKERY, 2346 MAGGIO CIR, LODI 95240 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed hole in wall under bakery 3 comp sink and around hand sink in women's restroom. Repair wall <br /> within 2 weeks with cleanable material. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> meat in sauce(hot hold)--display warmer--116.00°F 2 D Hoshizaki reach-in w/prep top--taqueria--41.00°F <br /> 3 comp sink--bakery--120.00°F diced ham/sausage(hot hold)--steam table--141.00°F <br /> hand sink--tageria--100.00°F egg/rice(hot hold)--steam table--150.00°F <br /> beef/salsa verde(hot hold)--steam table--164.00°F 2 comp sink--taqueria--135.00°F <br /> prep/hand sink--bakery--120.00°F hand sinks--M&W restrooms--100.00°F <br /> 2 D True--taqueria--41.00°F chicken(hot hold)--griddle--165.00°F <br /> egg(hot hold)--display warmer--160.00°F 1 D True reach-in w/prep top--taqueria--41.00°F <br /> chicken(hot hold)- display warmer--117.00°F sauce(hot hold)--display warmer--120.00°F <br /> 3 D Kool-it display front area 40.00°F walk-in--behind bakery--41.00°F <br /> bacon(hot hold)--steam table--118.00°F 1 D display warmer--taqueria--131.00°F <br /> NOTES <br /> Routine inspection. <br /> Facility has bakery and La Campanna Taqueria. <br /> Bakery prep sink is also used as a hand sink. <br /> Discussed report with Jim Del Castillo, Manager. <br /> No signature captured. <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: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0006387 PR0504888 SCO01 02/07/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />