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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 2.08 <br /> prn <br /> Time Out: 2:47 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: FARMERBOYS#1088 Date: 08/01/2023 <br /> Address: 2312 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: SADEK, JOSEPH Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 08/08/2023 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The sausage patties in the far-right prep cooler were observed to be 53 F.The shredded cheese in the <br /> same prep cooler was 48 F. Discussed with food prep employee who was unaware when the sausage patties were placed in <br /> the prep cooler. The sausage patties on the top were removed from prep cooler and placed in a container in another cooler. <br /> Sausage patties underneath were observed at 45 F. Discussed with shift lead who also did not know when the sausage <br /> patties were placed in the prep cooler. Potentially hazardous foods(PHFs)held longer than four hours outside of cold <br /> holding temperature 41 F shall be discarded. Discard all sausage patties that are 50 F or higher. Decrease temperature on <br /> prep cooler to maintain food items at 41 F minimum. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:[Repeat]The dishwasher is currently not sanitizing a minimum quaternary ammonium (quats) <br /> concentration of 200 Parts Per Million (PPM). Manually wash, rinse, and sanitize dishes and utensils using 200 PPM quats <br /> until repairs have been made. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed an open container of pickles inside the 6-drawer cooler. Place coverings such as lids,foil,or <br /> plastic wrap over the food items to protect from contamination. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0007274 PR0506206 SC333 08/01/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />