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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BRICK HOUSE RESTAURANT&LOUNGE, 27 W ELM ST, LODI 95240 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Lacking hand wash signs in men's and women's restrooms. Provided hand wash stickers to manager. <br /> Post hand wash signs in restrooms today. <br /> SB180 was not posted. Provided SB180 to manager. Post SB180 in a location visible to customers today and maintain a <br /> copy of the most recent inspection report. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tahnee Martin Expiration Date:October 27,2027 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--near mop sink--111.00°F 1 D Delfield reach-in--server station--36.00°F <br /> 2 D reach-in w/prep top(L)--salad prep area--41.00°F 4 drawer 1 D reach-in w/prep top--cook line--41.00°F <br /> 1 comp sink--125.00°F liquor walk-in--41.00°F <br /> kitchen walk-in--40.00°F shrimp/cheese(cold hold)--cook line prep top--41.00°F <br /> chicken/beef patty(cold hold)--2 chef drawers under griddle mop sink--124.00°F <br /> 41.00°F <br /> 2 D Avantco reach-in--salad prep area--46.00°F hand sink(L)--bar--104.00°F <br /> 3 D reach-in--bar,under beer taps--38.00°F mushrooms(hot hold)--stove top--157.00°F <br /> hand sink(R)--bar 100.00°F 2 comp prep sink--122.00°F <br /> meatballs(hot hold)- griddle top--158.00°F nonadjustable hand sink--server station--103.00°F <br /> 2 D reach-in w/prep top(R)--salad prep area 41.00°F 3 comp sink--130.00°F <br /> 1 D True reach-in w/prep top--near cook line 45.00°F <br /> NOTES <br /> Routine inspections. <br /> Quat and thermolabel test strips available. <br /> Sanitizer buckets 400 ppm quat and 100 ppm chlorine. <br /> Bar high temp dishwasher- 160 F. <br /> Discussed report with Caitlin Cox, Manager. <br /> No signature captured. <br /> FA0007455 PR0506484 SCO01 07/25/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />