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Environmental Health Department <br />Facility Name and Address: BEST WESTERN, 6411 W BANNER ST, LODI 95242 <br />Food Program Official Inspection Report <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Thermometer inside residential refrigerator read 47 F but the unit was 41 F and the counter display <br />thermometer read 42 F but the unit was 47 F. Provide accurate thermometers for units. Correct within 1 week. <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 /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: Most recent inspection report and current EHD permit were not available during the inspection. Maintain <br />copy most recent inspection report on site and post current EHD permit in a conspicuous location. <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 /> 100 109 <br /> 109 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />counter display cooler -- breakfast bar -- 47.00º F LG residential refrigerator -- 41.00º F <br />hand sink -- restroom -- 100.00º F 3 comp/hand sink -- 109.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Breakfast is served from 6:00-9:30 AM <br />Food served are eggs, fruit, coffee/tea, juice, milk, waffles, bagels/pastries, potatoes, bacon/sausage. <br />Observed residential microwave, air fryer, and refrigerator at facility. Provide commercial units that are NSF or equivalent <br />certified for sanitation when replacing these units. <br />The 3 comp sink is also used as a hand sink. <br />Discussed report with Chan Kaur. <br />No signature captured. <br />There may be a chargeable re-inspection if food manager certificate and picture of chlorine test strips are not received within <br />2 weeks. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016226 PR0526365 SC001 06/19/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD